When the eggs are fresh from the farm, and the vegetables are selected with care… isn’t it silly not to use Philly?
Philly cream cheese frittata recipe from 1987
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
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.
Makes 6 to 8 servings