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Ingredients Jump to Instructions ↓

  1. 6 eggs

  2. 1/2 cup(s) (1/2 of 8-ounce tub) cream cheese spread

  3. 1/2 cup(s) chopped red pepper

  4. 1/2 cup(s) chopped green pepper

  5. 6 slice(s) Oscar Mayer® Bacon , crispy, cooked, drained, and crumbled

  6. 1 cup(s) Mexican-style shredded cheese , divided

  7. 3 tablespoon(s) chopped fresh cilantro

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 minutes or until crisp-tender. Add bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 minutes or until egg mixture is almost set in center. Remove lid. Place skillet in oven. Bake 5 minutes or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 minutes. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve. Each serving provides: 25%DV Vitamin A, 30%DV Vitamin C, 20% DV Calcium, and 6%DV Iron.

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