Preheat oven to 350°F.

In a small bowl, combine softened cream cheese, pressed garlic, and black pepper.

Whisk until smooth.

Whisk in eggs one at a time.

Stir in finely chopped artichoke hearts and 1 tablespoon of fresh basil.

Heat an 8-inch saute pan over medium heat until hot.

Lightly spray the pan with vegetable oil.

Add the egg mixture to the pan.

Cook for 2 minutes, stirring occasionally.

Place the pan in the preheated oven.

Bake for 12-14 minutes, or until the egg mixture is set in the center.

Remove from oven.

Sprinkle with grated parmesan cheese and remaining 1 tablespoon of basil.

Cut the frittata into wedges using a small nylon turner.

Serve with roasted red pepper sauce, if desired.

To make the roasted red pepper sauce: Heat 1 tablespoon of olive oil in a saucepan over medium heat.

Add 2 tablespoons of chopped onion and cook until softened, about 3 minutes.

Add 1 large chopped roasted red bell pepper, 1 1/2 tablespoons of tomato paste, 1 1/2 teaspoons of balsamic vinegar, and 2 tablespoons of water.

Transfer the mixture to a blender or food processor.

Cover and blend until smooth.

Return the sauce to the saucepan and heat over low heat until hot.