just me

Artichoke Frittata with Roasted Red Pepper Sauce

In Eggs, Uncategorized, Vegetables on May 18, 2010 at 12:00 pm
artichoke fritatta with roasted red pepper sauce

Not only is the frittata good, but the sauce is a freakin' revelation!

Artichokes…hmm…dip? No…grilled? No…hmm. How about a frittata? Yeah! Really, this thing is great. It’s light enough to be breakfast, brunch, or lunch, and it’s savory enough for a delicious dinner. Served with a crisp green salad, it makes a delightful spring meal that won’t feel like lead in your belly.

Is it just me, or does hot weather make your appetite plummet? I mean, you would think it would be a good thing, but it also makes my desire to exercise plummet. South Florida is the home of stagnant, sticky, oppressive summers, and all I want to do is sit like a lump in the AC. I mean, we have the pool now and everything, but as soon as you get out, the water evaporates off of your skin immediately and you start sweating again. Ugh.

Anyway, this dish, although it is, in fact, a hot meal, is still light enough to dispel the hot weather blahs. Make it.

Artichoke Frittata


1 3-ounce bar cream cheese

1 clove garlic, minced

4 eggs

1 6-ounce jay marinated artichokes

a handful of fresh basil

1 tablespoon olive oil

1/4 cup parmesan cheese

salt and pepper to taste


Combine the cream cheese, garlic, salt, and pepper in a large bowl and whisk until combined. Do not begin spreading the mixture onto crackers and eating it. You need it for the recipe.

Whisk in the eggs one at a time – this should remove the temptation to eat the cream cheese.

Stir in the artichokes (rinsed), and use kitchen shears to ship half of the basil directly into the bowl.

Heat oil in a large pan over medium heat. As the oil gets all shimmery and hot, use a grill brush to spread it around the pan, including about halfway up the sides.

Pour the egg mixture into the pan and cook uncovered for a couple of minutes until the bottom of the mixture solidifies. Then sprinkle the cheese over the top,  cover the pan, reduce the heat to medium-low, and continue cooking until the top no longer looks wet.

Remove from heat, cut into wedges, and serve with Roasted Red Pepper Sauce, which I will tell you about in a second.

Roasted Red Pepper Sauce


1 tablespoon olive oil

2 tablespoons chopped onion

1 roasted red bell pepper, chopped

2 tablespoons tomato paste

3 tablespoons balsamic vinegar

2 tablespoons water


Heat the oil in a medium saucepan over medium heat, and cook the onion until softened and translucent.

Add the remaining ingredients, and stir to combine. Either run it through the blender or food processor, or just whirl an immersion blender through it. I used my immersion blender, and it left it a little chunky, which I like.

The beautiful way the peppers and the balsamic vinegar play off of each other will make you want to put this stuff on everything, but just put it on the frittata for now, okay? Calm down.

  1. […] Artichoke Frittata with Roasted Red Pepper Sauce « Kitchenella […]

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