Cream Cheese Frittata

Prep Time:
20 mins
Total Time:
50 mins

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.


  • 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


  1. 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.)

  2. 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.)

  3. 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.

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