This simple frittata comes together easily and is the perfect main dish for your brunch.
Place cream cheese in 4-qt. Stainless Steel Mixing Bowl; whisk until smooth using Stainless Whisk. Whisk in eggs, four at a time until combined. Stir in zucchini, artichokes, 2 tbsp basil, garlic, salt and pepper.
Pour egg mixture into baker. Bake 25-30 minutes or until egg mixture is set in center. Remove from oven; sprinkle with cheese and remaining 2 tbsp basil. Cut frittata into 8 squares. Serve with Roasted Red Pepper Sauce, if desired.
Calories 190, Total Fat 14 g, Saturated Fat 5 g, Cholesterol 205 mg, Sodium 450 mg, Carbohydrate 6 g, Fiber 2 g, Protein 11 g
Roasted Red Pepper Sauce:
Place 1 jar (12 oz/ g) roasted red bell pepper, drained, 2 tbsp water, 1 ½ tbsp (22 mL) tomato paste and 1 ½ tsp (7 mL) balsamic vinegar in Manual Food Processor; process until almost smooth. Heat 1 tsp olive oil in (1.5-qt./1.4 L) Saucepan over medium heat until hot. Add 2 tbsp (30 mL) chopped onion; cook and stir until softened, about 3 minutes. Transfer bell pepper mixture to saucepan; heat over low heat until hot.
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