Food & Cooking Recipes Breakfast & Brunch Recipes Cream Cheese Frittata By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email 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. Print