Apr
13
2010

So-Easy Skillet Frittata

Recipe: So-Easy Skillet Frittata

Ingredients

  • 6 eggs
  • 1/2 cup (1/2- 8oz. tub) Philadelphia Cream Cheese Spread (I used an 8 oz. block in my recipe.)
  • 1/2 cup chopped red and green peppers (I like to use Guidry’s Creole Seasoning which had the peppers and onions already chopped.)
  • 6 slices Oscar Meyer Bacon, crisply cooked, drained and crumbled (I use  Hormel Real Bacon Pieces)
  • 1 cup Kraft Mexican Style Shredded Four Cheese, divided (You may use any variety of your favorite cheeses.)
  • 3 Tbsp. chopped fresh cilantro (Season to taste.  I like to add my husband’s pre-mixed seasoning, which is similar to Paula Deen’s House Seasoning.)

Instructions

  1. Preheat oven to 400. Beat eggs and cream cheese with a wire whisk until it’s well blended. Set aside.  (I sometimes use a stand mixer and generally preheat oven to 350 allowing to set in oven.)
  2. Spray a 10-inch ovenproof nonstick skillet with cooking spray.  (I used Country Crock Butter-Light in lieu of spray.  You may also use EVOO.)
  3. Add the red and green peppers to the skillet and cook and stir for 2 min. or until they are crisp-tender.  (I also added some Oscar Mayer Black Forest Ham that I cut with scissors directly into the skillet.  I sauteed the ham’ with onions and added bacon pieces and egg mixture as follows.)
  4. Add bacon, 3/4 cup of the shredded cheese, and the cilantro to the egg mixture; stir it up until it’s well blended. Add this mixture to the ingredients in the skillet; stir.
  5. Cover skillet with a lid and reduce heat to low and cook for 6-8 min. or until the egg mixture is almost set in the center. Remove Lid. Place the skillet in the oven.  (I used a Calphalon One Skillet and did not use a cover.  I let set a little, then placed directly in the oven.)
  6. Bake for 5 min. or until the center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese and cover with lid. Let stand for 2 min. Lossen the Frittata from the side of the skillet with a spatula and slide onto a serving plate.  (I leave in pan and top with a variation of cheeses, such as, feta and parm.  You may also top with extra bacon pieces.)
  7. Cut into wedges and serve. Makes 6 Servings, 1 wedge each.
*Note: If you don’t have a skillet with an oven proof handle, be sure to cover with foil.
** The recipe in the above pic includes roasted potatoes and sausage.
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