There's nothing like a frittata to serve a crowd easily...and happily! Case in point: this tasty version with chopped veggies and crumbled feta cheese.
What You Need
Original recipe yields 6 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Garden Vegetable Cream Cheese Spread
6 egg s, divided
2 Tbsp. oil
1 small red pepper, chopped
1 small zucchini, chopped
1 small onion, chopped
1/2 cup ATHENOS Traditional Crumbled Feta Cheese, divided
1/4 tsp. chopped fresh thyme
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Let's Make It
Microwave cream cheese spread in medium microwaveable bowl on HIGH 10 sec. Add 5 eggs; whisk until blended.
Heat oil in large ovenproof skillet on medium heat. Add vegetables; cook and stir 3 min. or until crisp-tender. Stir in cream cheese mixture; top with 1/4 cup feta. Cook 5 min. or until center of frittata is almost set. Slip remaining egg onto top of frittata; sprinkle with remaining feta, then thyme.
Broil, 4 inches from heat, 4 to 5 min. or until egg white is set and yolk is cooked to desired doneness.
Keeping It Safe
Always serve egg-based dishes immediately after cooking to prevent bacterial growth. Be sure to cook until the eggs are completely set. Avoid recipes which call for partially cooked or raw eggs.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 5g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.