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Portobello Mushroom & Green Onion Skillet Frittata

photo by:kraft
Get out the skillet, crank up the oven, and prepare to make the yummiest frittata EVER. (Bonus: It serves six in under 30 minutes.)
20 min
27 min
6 servings, one wedge each
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What You Need

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
slices  OSCAR MAYER Bacon, crisply cooked, drained and crumbled
cup  KRAFT Shredded Mozzarella Cheese, divided
 green onions, sliced
lb.  portobello mushrooms, coarsely chopped
cloves  garlic, minced

Make It

PREHEAT oven to 400ºF. Beat Neufchatel in large bowl with electric mixer until creamy. Add eggs, one at a time, mixing on low speed after each addition until blended. Stir in bacon, 3/4 cup of the mozzarella cheese and the onions.

SPRAY 10-inch ovenproof nonstick skillet with cooking spray; heat on medium heat. Add mushrooms and garlic; cook and stir 5 min. or until tender. Stir in Neufchatel cheese mixture until well blended. Cover skillet with lid. Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

BAKE 5 min. or until center is set. Remove from oven. Top with remaining 1/4 cup mozzarella cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate. Cut into wedges to serve.

Kraft Kitchens Tips

Serving Suggestion
Serve with fresh fruit to round out the meal.
Substitute OSCAR MAYER Fully Cooked Bacon, chopped, for the crumbled cooked bacon.
Best Skillet for Cooking Eggs
If you cook eggs often, invest in a good quality skillet. Choose one that is heavy and has a nonstick finish. An 8-inch nonstick skillet is perfect for omelets. A 10-inch nonstick skillet is great for frittatas, scrambled eggs and other skillet eggs.
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