Cream Cheese Frittata

Name: Cream Cheese Frittata
Prep time: 20 min
Total time: 50 min
Ingredients: 2 teaspoons olive oil; 2 ounces mushrooms, sliced; 1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces; 0.5 small onion, finely chopped; 1 small garlic clove, minced; 3 large eggs; 0.25 cup half-and-half; 4 ounces reduced-fat cream cheese (½ bar), cubed; 2 ounces cheddar cheese, shredded (½ cup); 2 slices white sandwich bread, cut into ½-inch cubes (1 cup); Coarse salt and ground pepper

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

20 mins

Total Time:

50 mins

Servings:

4

Serve this Italian-style baked omelet for breakfast or with a green salad for lunch. This recipe is from Janice Connor of Washington, D.C.

Ingredients

2 teaspoons olive oil
2 ounces mushrooms, sliced
1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces
½ small onion, finely chopped
1 small garlic clove, minced
3 large eggs
¼ cup half-and-half
4 ounces reduced-fat cream cheese (½ bar), cubed
2 ounces cheddar cheese, shredded (½ cup)
2 slices white sandwich bread, cut into ½-inch cubes (1 cup)
Coarse salt and ground pepper

Directions

Preheat oven to 350 degrees. Heat oil in a small (8-inch) ovenproof nonstick 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. (Reserve skillet.)
To mixture in bowl, add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir until combined. (There may be a few chunks of cream cheese remaining.)
Pour egg mixture into reserved skillet; 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.