Martha's StoryOh, 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!
olive oil (or any oil)
red bell pepper, ribs and seeds discarded, cut into 1-inch pieces
onion, finely chopped, or minced green onion
half-and-half or cream
cream cheese, cubed
cheddar cheese, shredded
white sandwich bread, cut in 1/2-inch cubes (1 cup)
salt and pepper to taste
1Pre-heat oven to 350º.
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.
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).
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.