So-Easy Skillet Frittata Recipe
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So-Easy Skillet Frittata

By: Kraft  
"This creamy, cheesy frittata makes a tasty breakfast or a quick and simple dinner."

Rating: This weblink has been rated 4 times with an average star rating of 4.3 Read Reviews (4)

Rate/Review | 294 people have saved this

 

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Original Recipe Yield 6 servings, one wedge each
 

Ingredients

  • 6 eggs
  • 1/2 cup PHILADELPHIA Cream Cheese Spread
  • 1/2 cup chopped red peppers
  • 1/2 cup chopped green peppers
  • 6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
  • 1 cup KRAFT Mexican Style Shredded Four Cheese, divided
  • 3 tablespoons chopped fresh cilantro

Directions

  1. Preheat oven to 400 degrees F. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 minutes or until crisp-tender.
  2. Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 minutes or until egg mixture is almost set in center. Remove lid. Place skillet in oven.
  3. Bake 5 minutes or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 minutes. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 251 | Total Fat: 20.7g | Cholesterol: 265mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 24, 2007 by Marceau13 
I liked it. I changed the veggies to potatoes and mushrooms. Next time I'll use whipped or... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by Susan D 
Loved it! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 17, 2007 by L Williams 
I liked this recipe....with a few changes, I am not a big fan of cilantro but I do like... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 30, 2007 by Tina Krueger 
It was so good that we ate too much of it very quickly and may not make again too soon because... MORE

 
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