Spring Vegetable Frittata - Kraft Recipes Top

Spring Vegetable Frittata

Prep Time
Total Time

6 servings

Spring vegetables get star billing in this tasty frittata, but the cheeses deserve a shout-out as well! Namely: cream cheese, Monterey Jack and Parmesan.

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Make It

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  • Mix cream cheese spread, eggs and half each of the Monterey Jack and Parmesan cheeses until blended.
  • Heat oil in large skillet on medium-high heat. Add red peppers, zucchini and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Stir in cream cheese mixture; cover. Cook on medium-low heat 10 to 12 min. or until center is almost set.
  • Top with remaining cheeses; cover. Cook 3 to 5 min. or until center is set and cheeses are melted. Serve topped with tomatoes and basil.

Special Equipment Needed

Serving Suggestion

For a delightful brunch idea, serve this Spring Vegetable Frittata with a seasonal fruit salad.

Special Extra

Stir 1/2 tsp. Italian seasoning into cream cheese mixture before adding to the cooked vegetables.


Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.


  • 6 servings

Nutritional Information

Serving Size 6 servings
Calories 240
Total fat 18g
Saturated fat 8g
Cholesterol 215mg
Sodium 310mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 12g
% Daily Value
Vitamin A 35 %DV
Vitamin C 30 %DV
Calcium 20 %DV
Iron 8 %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.

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