Cream Cheese Frittata

Do I have any cream cheese-loving readers? Cream Cheese Frittata from the October 2005 issue of Everyday Food might just be your new favorite breakfast (or dinner!). Chunks of cream cheese make for a yummy surprise in this recipe, but it still packs some veggie power too.

This one isn’t on the Everyday Food Web site, so here’s the ingredient list:

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

I started by heating the oil in a small (8-inch) ovenproof nonstick skillet over medium heat. I cooked the mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. I transferred the mixture to a medium bowl and let it cool slightly. I set the skillet aside for later use as well.

After the mixture had cooled for a few minutes, I added the eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. I stirred everything together until it was combined. (There were a few chunks of cream cheese remaining.)

I poured the egg mixture into the reserved skillet and baked it at 350 F until set, 30 minutes. I turned on the oven broiler (without removing the skillet from the oven) and left the frittata in the oven for about 2 minutes more until the top was golden brown. I let it stand for 10 minutes before cutting it into wedges.

cream_cheese_frittata.jpg

This is so, so good. You may know by now that I’m a big fan of breakfast for dinner, so I served this with fruit and turkey bacon. A green salad would be a great side as well.

As published, this recipe makes 4 wedges. I usually increase the ingredients by half (rounding up to 5 eggs) and use a 10-inch skillet to make 6 servings, though. This reheats really nicely the next day.

TIPS: It is absolutely essential to use a broiler-safe skillet for this recipe. Cookware packaging typically tells you the highest temperature it can safely withstand. If you’re not sure, try looking up the product number online.

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