Cream Cheese Frittata

Cream Cheese Frittata
from Everyday Food - October 2005

Serves 2-3 people

2 tsp olive oil
2 oz mushrooms, sliced
1 small red bell pepper, ribs and seeds discarded, chopped into 1 inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 cup half-and-half
4 ounces cream cheese (1/2 bar), cubed
2 ounces cheddar cheese (1/2 cup), shredded
2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup)
coarse salt and pepper, to taste

Preheat oven to 350 degrees. Heat oil ini a small (8 inch) oven-proof skillet over medium heat. Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 8-10 minutes. Transfer mixture to a medium bowl and let cool slightly (reserve skillet).

To mixture in bowl, add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stil until combined. (There may be a few chunks of cream cheese remaining).

Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand 10 minutes before cutting into wedges and serving.

Serve this Italian-style baked omelet for breakfast or with a green salad for lunch.