Pizza Frittata

Pizza Frittata

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I’ve seen this recipe in magazines for several years and wanted to try it but never had an opportunity.  I finally made it – with a few modifications, of course.  It’s a keeper!

Ingredients:

  • 6 oz. (3/4 of 8-oz. package) Philadelphia Cream Cheese, softened (1)
  • 6 eggs
  • ¼ teaspoon salt
  • ¼ teaspoon dried basil
  • ¼ teaspoon oregano leaves
  • 2 tablespoons butter
  • 1-1/2 cups sliced fresh mushrooms (2)
  • ½ cup chopped green peppers
  • 24 slices Oscar Mayer Pepperoni, coarsely chopped (3)

Directions:

Beat cream cheese, eggs, salt and seasonings until well blended.

Melt butter in 10-inch ovenproof skillet (4) on medium heat.  Add mushrooms and peppers; cook and stir 5 minutes or until crisp-tender.  Stir in pepperoni and cream cheese mixture.  Cover (5), cook 5 minutes or until center is almost set.

Heat broiler. (6)  Uncover frittata.  Broil, 6 inches from heat, 2 to 3 minutes or until golden brown.  Serve topped with pizza sauce. (7)

Notes:

(1)     I always use the Neufchâtel which is lower in fat and calories without being completely fat free.

(2)     I used canned mushrooms.

(3)     David’s not a big fan of pepperoni so I used a package of grilled chicken strips.  In the future I’ll make my own but on this day I used the packaged chicken.

(4)     I didn’t have a 10-inch ovenproof skillet.  Mine was more like a 14.  It worked okay.  If you don’t have an ovenproof skillet, just skip the broiling.  I hate to broil so I didn’t do it.

(5)     If you don’t have a lid (I don’t), use foil or cover the skillet with another pan.

Using pan for lid

(6)     You don’t have to do this if you don’t want to.  I didn’t.

(7)     Of course, I didn’t use pizza sauce since mine wasn’t really a “pizza”.

Pizza Frittata

Pizza Frittata

Pizza Frittata

Pizza Frittata

Pizza Frittata

Pizza Frittata

a Philadelphia Cream Cheese recipe

Comments

  1. It looks so yummy and healthy. Can’t wait to try this one!

  2. That looks good :-) I´m getting hungry now…

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