cream cheese frittata
(1 rating)
Oh, yum! You know that anything with cream cheese just HAS to be good, and this is! I adapted this recipe from a Martha Stewart magazine; it is a reader submitted recipe. It is very good as is, and makes a great meatless meal. However, you can add sausage, potatoes, etc., if you like, and any other herbs or spices. - You may need to increase the liquid/egg content if you make additions - I'm not sure, I have always just made it as printed. Just so yummy! I really like that this recipe makes a smaller amount than most frittata recipes, for smaller families, like mine!
(1 rating)
yield
4 serving(s)
prep time
20 Min
cook time
30 Min
method
Bake
Ingredients For cream cheese frittata
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2 Tbspolive oil (or any oil)
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2 ozmushrooms, sliced
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1 smred bell pepper, ribs and seeds discarded, cut into 1-inch pieces
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1/2 smonion, finely chopped, or minced green onion
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1 clovegarlic, minced
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3 lgeggs
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1/4 chalf-and-half or cream
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4 ozcream cheese, cubed
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1/2 ccheddar cheese, shredded
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2 slicewhite sandwich bread, cut in 1/2-inch cubes (1 cup)
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salt and pepper to taste
How To Make cream cheese frittata
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1Pre-heat oven to 350º.
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2Heat oil in a small (8-inch) ovenproof, non-stick skillet over medium heat. Cook mushrooms, bell pepper, onion and garlic until almost tender, about 5 minutes. Transfer mixture to a medium bowl, and let cool slightly.
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3To mixture in bowl, add eggs, half-and-half or cream, cream cheese, cheddar cheese, bread and salt and pepper to taste. (There may be a few chunks of cream cheese remaining; that is okay).
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4Pour mixture into the skillet; bake until set, about 30 minutes. If you like, heat broiler and broil until top is golden brown, about 2 to 3 minutes. Let stand for a few minutes before cutting into wedges and serving.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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