Sunday, July 10, 2016

Cream Cheese Frittata

Cream cheese in a frittata is something I have never heard of, but it sounds delicious!

Love the combination of ingredients, however, you can add or remove ingredients to suit your taste.  Adding sliced tomato sounds good to me!

The recipe comes from Martha Stewart, so it has to be a good thing . . .


2 teaspoons olive oil 
2 ounces mushrooms, sliced 
1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces 
1/2 small onion, finely chopped 
1 small garlic clove, minced 
3 large eggs 
1/4 cup half-and-half
4 ounces reduced-fat cream cheese (1/2 bar), cubed 
2 ounces cheddar cheese, shredded (1/2 cup) 
2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) 
Coarse salt and ground pepper


Preheat oven to 350 degrees. 

Heat oil over medium heat in a small (8-inch) ovenproof nonstick skillet. 

Cook mushrooms, bell pepper, onion, and garlic about 5 minutes, until almost tender. 

Transfer mixture to a bowl, cool slightly. (Reserve skillet.) 

Add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper to mixture in bowl . . . stir until combined. (There may be a few chunks of cream cheese remaining.) 

Pour egg mixture into reserved skillet; and bake until set, about 30 minutes. 

Heat broiler, and broil until top is golden brown, 2 to 3 minutes. 

Let stand 10 minutes before cutting into wedges and serving.

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