Once baked, it’s topped with more cream cheese, zucchini, tomatoes and basil, then returned to the oven just long enough to soften everything and pull it together. It’s simple, filling, and easy to make ahead — the kind of dish that holds up well on a brunch table or works as leftovers the next day.
Philly cream cheese frittata recipe
When the eggs are fresh from the farm, and the vegetables are selected with care… isn’t it silly not to use Philly?
Cream cheese frittata with potatoes, zucchini & tomato
Ingredients
- 2 tbsp. butter
- 1 (8 oz.) pkg. cream cheese, soft
- 1/4 cup milk
- 6 eggs, slightly beaten
- 1 cup chopped cooked potatoes
- 1/4 cup green onion slices
- 1/2 tsp. salt
- 1 (8 oz.) pkg. cream cheese, cubed
- 1 cup zucchini slices, quartered
- 1 cup chopped tomato
- 1/4 tsp. basil leaves, crushed
- 1/4 tsp. salt
Instructions
Melt butter in 10-inch oven-proof skillet or omelet pan over low heat. Combine softened cream cheese and milk, mixing until well blended. Gradually add eggs. Stir in potatoes, onion and salt; pour into skillet. Bake at 350 degrees for 25 minutes.
Arrange cream cheese cubes over egg mixture. Combine remaining ingredients; spoon over cream cheese. Continue baking 10 minutes.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 185Total Fat: 10gSaturated Fat: 5gUnsaturated Fat: 5gCholesterol: 202mgSodium: 322mgCarbohydrates: 14gFiber: 2gSugar: 3gProtein: 9g
Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.
