Artichoke Zucchini Frittata

This simple frittata comes together easily and is the perfect main dish for your brunch. 


  •  Canola oil for spraying pan
  • 1 large zucchini
  • 6 oz (170 g) reduced-fat cream cheese (Neufchâtel), softened
  • 8 whole eggs, slightly beaten
  • 4   egg whites
  • 2 jars (7.5 oz/212 g each) marinated artichoke hearts, drained and finely chopped
  • 1/4 cup (50 mL) snipped fresh basil, divided
  • 2   garlic cloves, pressed
  • 1/4 tsp (1 mL) salt
  • 1/4 tsp (1 mL) coarsely ground black pepper
  • 2 tbsp (1 oz/28 g) grated fresh Parmesan cheese
  •  Roasted Red Pepper Sauce (optional, see below)


  1. Preheat oven to 350°F. Spray the Rectangular Baker with oil using the Kitchen Spritzer. Spiralize zucchini with the ribbon blade on the Veggie Spiralizer or Spiral & Slice; set aside.

  2. 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.

  3. 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.

Nutrients per serving:

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

Cook's Tips:

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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