This is an excellent recipe! I only used half of the cream cheese and that was perfect...any more and it might have been too overwhelming - at least for my family. Overall, the flavors blend well. A great way to use some veggies from our garden.

Awesome recipe. I added crumbled bacon and mushrooms. No cream, so I used skim milk. Used 9 eggs and only 1 block of cream cheese. Even my little kids liked it.

great way to get those veggies into the kiddies! i like chunky veggies but it is easy to "hide" them by using the food processor if your kids are picky. this is also a very adjustment-friendly recipe; i simply use what ever veggies i have on hand. i also used 9 eggs as suggested by others.

My husband and I made this for Christmas morning and it was completely gone!! Everyone loved it - even the kids! Takes a long time to chop everything if you don't use a processor but worth the effort! Will definitely use again!

This is excellent *when* served cold. It's so much better the next day! It was just ok hot out of the oven, and that's why I gave it 4 stars. I topped it with sliced tomatoes and parmesan cheese after 50 mins in the oven. Also, I increased the amount of eggs like suggested by other reviewers (to 10). I used fat free cream cheese and grated my own white cheddar Wisconsin Private Reserve. Additionally, I used freshly ground pepper, sea salt, and red, yellow, and green peppers for color.

This is always a hit at office parties, as well as my house. I use red bell pepper instead of green; red onion; a package of frozen chopped spinach, thawed and well drained; and WAY more garlic. I love cremini (also called baby portabella) mushrooms in this. I believe I've used fresh tomatoes in this, and it was awesome. Make sure to drain the sautéed veggies before and after cooling before mixing with egg and cheese mixture so your end product isn’t watery. You can up the number of eggs if there appears to be too little to hold it all together, just eyeball it after mixing. I can't eat wheat, so I skip the bread altogether. I’ve made it with the 2 blocks of cream cheese, and just one, it was good both ways but VERY cheesy with both. Adding herbs is always tasty, but for those merely looking for more kick, it’s all-about the hot sauce at the table so everyone can alter exactly to their taste. Personally, I love chipotle Tabasco on any and all eggs.

I thought this was decent, but not great as it was a bit bland. I would make it again, but next time I will add some extra garlic and chop up some fresh herbs and see if that improves the flavor.

This dish is delish! I left out the mushrooms because I have family members who don't like them and used fresh from the garden chopped tomato instead. I too only used 1 pkg of cream cheese.

halved the cream cheese & left out the bread. i've made this 3 times and have never had leftovers! i just put some breadcrumbs on the bottom of the dish before pouring everything in.

This was so easy, and a HIT at work! I made it even easier by using egg-beaters, even though I've never used them before. Actually, I used the entire "quart" for the 9x13 pan. It did rise-but not too much. Subbed green onions, red for green bell pepper, only used (1) package of cream cheese, and added some cubed ham. DON'T skip the cream cheese!

I made this for Father's Day brunch and needless to say, it went over very well. The frittata is rich and very versatile. I used 7 eggs instead of 6 and thought the mixture was a bit too firm for our preference. Next time I will use 8 eggs.

This recipe is the best! I've made it once a week for a month now and each time I use different vegetables. It's great with zucchini, spinach, broccoli, mushrooms, anything! I just use whatever I have in hand and it always comes out delicious. I've used different cheeses, but chedder tastes the best. I leave out the cream cheese and use a small amount of plain yogurt for a low fat version and it's still very good.

Made this for a brunch for work along with other egg casseroles. This was the first to go even though it was the only "veggie" entree. I couldn't find zucchini so I made it with asparagus and only put in one package of cream cheese. Very, very good.

I used different vegetables in my version; red pepper, onions, zuchini, mushrooms, garlic, brocolli (would be good w/carrott or tomato), also I used 1 1/2 bars of cream cheese and 9 eggs instead of six. Also added a little dill on top. I took it over to a brunch at my friends house and everyone loved it.

I make this every year for the office holiday lunch and people rave about it... I've been able to keep the recipe to myself so far, but the pressure it really on! LOL... Thanks for a great, versatile dish that works hot or cold!

made this a number of times with minumal adjustments. just couldn't do it with the cream cheese, but great recipe without it! Also did balsamic oven-roasted vegetables (on this sight) for extra flavor. I love serving it at room temp after keeping it in the fridge. flavors really open up. also added sliced tomatoes on top the last bit of cooking. it was so good!

Tried this tonight for dinner.Served it with hash browns. I liked it, but would make some changes off the bat.. Too much cream cheese for my family. One 8oz brick is plenty. 7 eggs instead of 6. Adding bacon into the mixture would've made this a 5-star..Next time I will do that..But..very good..economical..Makes a big pan full!