Monday, December 24, 2007

Cream Cheese Frittata

This is a very yummy frittata that both Colin and I enjoy. We made it for brunch this christmas.

2 tsp. olive oil
2 oz. mushrooms, sliced
1 small red bell pepper, seeded, 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 oz. reduced-fat cream cheese (1/2 bar), cubed
2 oz. cheddar cheese, shredded (1/2 cup)
2 slices white sandwich bread, cut into 1/2 inch cubes (1 cup)
coarse salt and pepper

1. Preheat oven to 350 degrees. Heat oili n small 8 inch oven-proof skillet over medium heat. Cook mushrooms, bell pepper, onion and garlic until almost tender, about 5 minutes. Transfer to bowl and let cool slightly. Reserve skillet

2. To mixture in bowl add eggs, half-n-half, cream cheese, cheddar cheese, bread, 1/2 tsp salt and 1/4 tsp 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 for 10 minutes before cutting into wedges and serving.

1 comment:

Soula Christin said...

This sounds great!! How many servings does this recipe make?