The first time I made this recipe, I ended up with big chunks of cream cheese which tasted weird biting into. I ended up throwing half of it out. The second time, I beat the cream cheese until soft, then added the eggs and half-and-half so that it was more like a runny batter. I found that trick made for a more uniform taste, and there are never any leftovers anymore.
I generally use green pepper, mushrooms, onion and zucchini, but this recipe allows for a lot of flexibility. I've subbed with red pepper, broccoli, tomatoes and spinach, all with great results. I do make sure to dice whatever I'm using finely, using a little mini-processor.
Oh, and if I'm short on time, I skip the sauté. Still tastes great.
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The first time I made this recipe, I ended up with big chunks of cream cheese which tasted...