Comida Kraft
Recipe Box

So-Easy Skillet Frittata

So-Easy Skillet Frittata is rated 4.529411764705882 out of 5 by 17.
Prep Time
25
min.
Total Time
25
min.
Servings

6 servings

Whether you're starting the day with it or ending the day, there really is no wrong time to enjoy this super—and super easy—skillet frittata.

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What You Need

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Make It

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  • Heat oven to 400ºF.
  • Beat eggs and cream cheese spread with whisk until blended; set aside. Cook and stir peppers in 10-inch ovenproof skillet sprayed with cooking spray 2 min. or until crisp-tender.
  • Add bacon, 3/4 cup shredded cheese and cilantro to cream cheese mixture; stir until blended. Add to ingredients in skillet; stir. Cover; cook on low heat 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.
  • Bake 5 min. or until center of frittata is set. Remove from oven. Top with remaining shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto plate. Cut into wedges to serve.

Healthy Living

Save 50 calories and 6g of fat, including 3g of sat fat, per serving by substituting 1-1/2 cups cholesterol-free egg product for the eggs, and preparing recipe with PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.

Substitute

Prepare using 6 chopped slices OSCAR MAYER Fully Cooked Bacon.

Variations

Omit peppers. Prepare as directed, using one of the following flavor options: Portobello Mushroom & Green: Substitute 3 sliced green onions for the cilantro and KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Slice and coarsely chop 1/4 lb. portobello mushrooms. Melt 1 Tbsp. butter in 10-inch ovenproof nonstick skillet. Add mushrooms and 3 minced cloves garlic; cook and stir until mushrooms are tender. Remove from skillet; set aside. Continue as directed, adding the mushrooms to cream cheese mixture along with the shredded cheese and green onion. Italian Sausage & Arugula: Substitute 6 oz. Italian sausage links for the bacon, and 1-1/2 cups torn arugula and 6 quartered cherry tomatoes for the cilantro. Remove sausage from its casing; cook in 10-inch nonstick ovenproof skillet until done, stirring occasionally. Drain. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Turkey & Sun-dried Tomatoes: Prepare as directed, substituting 4 chopped slices OSCAR MAYER Oven Roasted Turkey for the crumbled cooked bacon, 1/2 cup chopped drained sundried tomatoes for the peppers, 1 cup torn baby spinach for the cilantro, and KRAFT Shredded Cheddar Cheese for the Mexican Style Cheese. If necessary, increase the baking time to 10 min. or until center of frittata is set.

Servings

  • 6 servings

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories 230
Total fat 18g
Saturated fat 9g
Cholesterol 220mg
Sodium 420mg
Carbohydrate 4g
Dietary fiber 1g
Sugars 1g
Protein 14g
% Daily Value
Vitamin A 25 %DV
Vitamin C 20 %DV
Calcium 20 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I made this because I had several of the items in it that needed to be used soon. I made this because I had several of the items in it that needed to be used soon. I didn't exactly follow the directions, instead after frying the bacon with the peppers I mixed all the ingredients in a bowl and poured them into a Release aluminum foil lined pie plate and baked it at 400 degrees for 20 minutes. My husband and I loved it. When our daughter came over the next evening she tried the leftovers and didn't even bother to reheat it. She said it was great cold. I will definately make this again.
Date published: 2007-10-06
Rated 5 out of 5 by from To the reviewer that said this was too time consuming. To the reviewer that said this was too time consuming. I fry up a pound of bacon at a time and freeze it, you don't even have to thaw it if you don't want too. I also chop several peppers at a time, flash freeze them so they don't stick together and put them in a freezer bag and measure out how many I need, don't thaw them. Saves a ton of time when your in a hurry!
Date published: 2012-09-24
Rated 4 out of 5 by from I made the dish using turkey sausage links and lean ham. I made the dish using turkey sausage links and lean ham. It was great! I would definitly fix it again. I would recommend this for anyone who doesn't have time to fix breakfast every morning. I took it to work for breakfast every day for a week. Delicious!!!
Date published: 2009-07-26
Rated 4 out of 5 by from Too time consuming unless you have cooked bacon and chopped peppers on hand. Too time consuming unless you have cooked bacon and chopped peppers on hand. I substituted spinach for the cilantro and used an italian cheeses mix. It came out great and the timing and temperatures in the recipe are right on.
Date published: 2008-12-31
Rated 5 out of 5 by from I made this recipe for Saturday morning brunch. I made this recipe for Saturday morning brunch. Hubby loved it! I substituted mushrooms and onions for the peppers. This recipe will definitely become a staple in our household.
Date published: 2009-08-22
Rated 4 out of 5 by from I had fun making this since I am bad at making omelettes, and it tasted great in the morning. I had fun making this since I am bad at making omelettes, and it tasted great in the morning. It takes a little too long to cook, though.
Date published: 2007-11-28
Rated 5 out of 5 by from Easy...and oh so good. Easy...and oh so good. You could add anything. I will deffinatly make this again. Perfect for camping.
Date published: 2007-10-28
Rated 5 out of 5 by from MY 17 MONTH OLD AND 11 YEAR OLD LOVED THIS RECEIPE. MY 17 MONTH OLD AND 11 YEAR OLD LOVED THIS RECEIPE. I WOULD DEFINETLY MAKE THIS RECIEPE
Date published: 2008-05-15
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