So-Easy Skillet Frittata

So-Easy Skillet Frittata

Whether you're starting the day with it or ending the day, there really is no wrong time to enjoy this super—and super easy—skillet frittata.

6

servings

25 MINS

PREP

25 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 6 eggs

  • 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

  • 1/2 cup each chopped red and green peppers

  • 6 slices cooked OSCAR MAYER Bacon, crumbled

  • 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided

  • 3 Tbsp. chopped fresh cilantro

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Healthy Living
Save 50 calories and 6g of fat, including 3g of sat fat, per serving by substituting 1-1/2 cups cholesterol-free egg product for the eggs, and preparing recipe with PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
Tip 2
Substitute
Prepare using 6 chopped slices OSCAR MAYER Fully Cooked Bacon.
Tip 3
Variations
Omit peppers. Prepare as directed, using one of the following flavor options: Portobello Mushroom & Green: Substitute 3 sliced green onions for the cilantro and KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Slice and coarsely chop 1/4 lb. portobello mushrooms. Melt 1 Tbsp. butter in 10-inch ovenproof nonstick skillet. Add mushrooms and 3 minced cloves garlic; cook and stir until mushrooms are tender. Remove from skillet; set aside. Continue as directed, adding the mushrooms to cream cheese mixture along with the shredded cheese and green onion. Italian Sausage & Arugula: Substitute 6 oz. Italian sausage links for the bacon, and 1-1/2 cups torn arugula and 6 quartered cherry tomatoes for the cilantro. Remove sausage from its casing; cook in 10-inch nonstick ovenproof skillet until done, stirring occasionally. Drain. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Turkey & Sun-dried Tomatoes: Prepare as directed, substituting 4 chopped slices OSCAR MAYER Oven Roasted Turkey for the crumbled cooked bacon, 1/2 cup chopped drained sundried tomatoes for the peppers, 1 cup torn baby spinach for the cilantro, and KRAFT Shredded Cheddar Cheese for the Mexican Style Cheese. If necessary, increase the baking time to 10 min. or until center of frittata is set.

Directions

  1. Heat oven to 400ºF.
  2. Beat eggs and cream cheese spread with whisk until blended; set aside. Cook and stir peppers in 10-inch ovenproof skillet sprayed with cooking spray 2 min. or until crisp-tender.
  3. Add bacon, 3/4 cup shredded cheese and cilantro to cream cheese mixture; stir until blended. Add to ingredients in skillet; stir. Cover; cook on low heat 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.
  4. Bake 5 min. or until center of frittata is set. Remove from oven. Top with remaining shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto plate. Cut into wedges to serve.
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