Real Recipes From Real Home Cooks ®

cream cheese frittata

(1 rating)
Recipe by
Martha Price
San Jose, CA

Oh, 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!

(1 rating)
yield 4 serving(s)
prep time 20 Min
cook time 30 Min
method Bake

Ingredients For cream cheese frittata

  • 2 Tbsp
    olive oil (or any oil)
  • 2 oz
    mushrooms, sliced
  • 1 sm
    red bell pepper, ribs and seeds discarded, cut into 1-inch pieces
  • 1/2 sm
    onion, finely chopped, or minced green onion
  • 1 clove
    garlic, minced
  • 3 lg
    eggs
  • 1/4 c
    half-and-half or cream
  • 4 oz
    cream cheese, cubed
  • 1/2 c
    cheddar cheese, shredded
  • 2 slice
    white sandwich bread, cut in 1/2-inch cubes (1 cup)
  • salt and pepper to taste

How To Make cream cheese frittata

  • 1
    Pre-heat oven to 350º.
  • 2
    Heat 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.
  • 3
    To 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).
  • 4
    Pour 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.

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