Savory Brunch Frittata

Serves: Makes one 10-inch ovenproof skillet
Baking Temp (degrees F): 350
Views: 6685
Comments: 3

Recipe by Sarah Phillips; Food styling and photos by Kelly Hong © 3-12-2015 Sarah Phillips CraftyBaking.com

Kraft Foods approached me to come up with a quick Easter Brunch recipe idea using their Philadelphia Brand cream cheese. I thought that a homemade savory frittata recipe, with added cream cheese, would fit the bill; I have discovered that this ingredient adds a rich and creamy texture, and contributes a pleasing fresh-tasting and mild tangy flavor to the recipe.

Frittata is an egg-based Italian dish similar to a crustless quiche or an omelet. The Italian word frittata derives from friggere and means fried. This was originally a general term for cooking eggs in a skillet. Today they're baked in the oven. Frittatas are so easy and make a wonderful and flavorful presentation for breakfast, brunch or for a simple supper. You can use any filling you want. I have added cooked sausage, chicken or crumbled bacon to mine, and varied the vegetables added, such as left-over cooked peas or sliced baked potatoes from dinner the night before. The possibilities are endless.
EGGS INGREDIENT HELP

INGREDIENTS
8 large eggs
1 teaspoon kosher salt
1/2 teaspoon ground white pepper
3 tablespoons cold water

2 - 4 tablespoons extra virgin olive oil, or more if needed; I like to use Spanish Olive Oil - it has lots of flavor
2 tablespoon butter
1 small shallot, sliced
1 cup zucchini, 1/2-inch pieces
8-ounces mushrooms, sliced
1/4 cups sun dried tomatoes, chopped
1 tablespoon parsley, chopped: I like to use Italian parsley for its flavor
1/2 cup grated sharp cheddar cheese
3 ounces cream cheese, cubed; preferably Philadelphia brand

INSTRUCTIONS
1. Position the oven shelf in the middle of the oven and preheat the oven to 350 degrees F.

2. In a medium bowl whisk the eggs, salt and pepper with the cold water. Set aside.

3. In a 10-inch ovenproof skillet over medium heat add 1 tablespoon olive oil and sliced shallot. Sauté, stirring constantly, until the shallot starts to turn translucent, about 3 minutes.

4. Add 1 tablespoon olive oil, the mushrooms, zucchini, sun dried tomatoes and parsley, cover, and cook for another 2 minutes or so. Slide everything out of the skillet onto a plate and set aside.

5. Turn down the heat to medium to medium-low. Using the same skillet, add 2 tablespoons olive oil and 2 tablespoons butter. Let it melt and make sure it coats the bottom and sides of the pan.

6. Add 2/3 of the beaten eggs and cook for about 3 to 5 minutes or until the eggs are just set. There will be some uncooked egg mixture remaining. Turn off the heat.

NOTE: Make sure there isn't a lot of liquid running around the pan. To facilitate this, run a large icing spatula underneath the sides of the frittata and tilt the pan so the uncooked eggs run to the underside and cook.

7. Arrange the cooked shallot, zucchini, mushroom and sun dried tomato mixture over the cooked eggs.

8. Scatter the cream cheese cubes over the vegetables, then sprinkle the cheddar cheese over that.
Pour the rest of the egg mixture over the cheeses.

9. Place the skillet in the oven and bake for about 12- 14 minutes, or until well set and puffy.

SERVE
Cut into wedges and serve immediately.

STORAGE
The recipe is best eaten right away. If you have any leftovers, you can store them in the refrigerator for a day or two. Reheat in the microwave on low power until warmed.