styleberry BLOG » where pretty meets practical

Masthead header

Cream Cheese Fritatta | styleberryKITCHEN Pt. 7

Part SEVEN! You know what this means? This was the last meal that I planned & executed before the next trip to the store. You can follow styleberryKITCHEN from pt 1 to pt 7 for a complete set of meals that will last a whole week! :) WHEW! We made it to the end!

This is a vegetarian meal. You could easily add meat if you really wanted to. I do not & this is often a breakfast I make for dinner. My husband says it’s not very filling, but I find it to be enough for me! I do think we should talk about breakfast though…so here is the recipe & more on breakfast below!

undefined

CREAM CHEESE FRITTATA

Found in Everyday Food Mag back in 2005. This one is NOT on the website!

Yield: 6 servings

Ingredients:

  • 2 teaspoons olive oil
  • 2 ounces mushrooms, sliced [left these out]
  • 1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces
  • 1/2 small onion, finely chopped
  • 1 small garlic clove, minced
  • 3 large eggs
  • 1/4 cup half-and-half
  • 4 ounces reduced-fat cream cheese (1/2 bar), cubed
  • 2 ounces cheddar cheese, shredded (1/2 cup)
  • 2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup) [*I use wheat, of course–we don’t buy white bread!]
  • coarse salt and ground pepper

Preparation

  • Preheat over to 350. Heat oil in a small ovenproof pan (I just use a nonstick skillet). Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. Transfer the mixture to a medium bowl and let it cool slightly.  (reserve skillet)
  • After the mixture cools off a bit, add the eggs, half-and-half (all I had was heavy cream, so I did a cream/milk mixture), cream cheese (I use full fat dairy for all baking), cheddar cheese, bread, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Stir until combined. (There may be a few chunks of cream cheese remaining–& this is the BEST part!)
  • Pour the egg mixture into the reserved skillet (I always use a pyrex dish because I double the recipe & I do not have an ovenproof skillet big enough) and bake at 350 F until set, 30 minutes. Heat Broiler & broil until top is golden brown, 2-3 minutes. (I always forget to do this) Let stand 10 minutes before cutting into wedges & serving.

MORE ON BREAKFAST!

We LOVE breakfast in our house! It’s our favorite meal & the meal we are most apt to enjoy OUT. We loved our Wheatfield’s in Omaha & have yet to find anything comparable here. So instead, I tend to cook a hot breakfast. Every day of the week. :) A lovely start to the day!

I am a major creature of habit. I have only eaten three things for breakfast for the last 10 years. & I now rotate between just two of them. All through college I was a Smart Start addict. I have now sworn off cereal…as I just cannot find a nutritional benefit to it. My daughter is probably the only person on the planet to have never had a cheerio, but I am completely ok with that. The two breakfasts I eat tend to go in a half yearly rotation. I eat one for six months then switch to the other. Every so often I have something else, but my two staples are either 1 egg + 2 extra whites or steel cut oats with a dusting of cinnamon & dark brown sugar. I am currently on the oatmeal kick. :) With either of these two breakfasts, I can easily last until noon without having anything other than my latte in between.

caroline, on the other hand, is quite the little breakfast eater. The girl eats me under the table every single day. Here’s what she gets:

  • 1 banana
  • scrambled egg
  • 1 pancake or waffle
  • blueberries/strawberries
  • unlimited oats off my plate

I prepare her meals in bulk. I’ll scramble a bunch of eggs & store them in the fridge, then use the top of the tupperware to hold the eggs when I throw them in the microwave. I cook a half dozen or so pancakes & refrigerate. OR, I LOVE the Organic Batter Blaster Pancake Batter. Have you seen it? It’s by the eggs at our SuperTarget. caroline loves her “nan-yakes.” :) I drizzle it with organic 100% maple syrup. Syrup is another product often pumped full of High Fructose Corn Syrup, so it’s important to read the label. The organic stuff is a thousand times better than any Aunt Jemima. I swear. Try it–you’ll never, ever go back. & Van’s whole grain waffles are our household favorite. I’ve also been known to make breakfast burritos, fancy pancakes or egg/sausage/cheese biscuits on the weekends. We’re pretty serious about our first meal of the day!

Oh breakfast…I love you.

I also love that this series is over so we can MOVE ON to crafty & cute things! I do promise the occasional foodie post though…when my camera is near & I have something super yummy to share. So not over for good! :) What was your favorite?? I’d love to know!

 

Related Posts with Thumbnails
  • The Up North Writer Mama - Yum! That looks delicious, thanks for sharing the recipe. :)

    We love breakfast foods in our house. We do like our cereal, though… sometimes we need something quick, and sometimes my stomach is sensitive in the mornings and I can’t handle anything real until after I’ve been awake for a little while and had my coffee.

    We do have a breakfast station set up, though, to make sure that we eat at least SOMETHING every morning: cereal (in a cool dispenser), organic oatmeal (in a canister, along with fix-ins in little canisters, such as dried strawberries and almonds) and a big fruit bowl. But nothing beats a REAL breakfast, like you described… we have a “breakfast for dinner” on our meal plan for this week, actually!ReplyCancel

  • The Up North Writer Mama - I should add that my son is still very young (will be 8 months old later this month) so I’m sure things will change and I’ll be better about making “real” breakfasts when I have him to feed as well.ReplyCancel

  • Jane - That organic Batter Blaster container scares me…it has to have some kind of plastic liner I would assume. Our family doesn’t use plastic, especially now that studies are being done that even BPA-free plastic still leaches endocrine disruptors. No plastic is safe plastic for my little one’s food.ReplyCancel

  • Jess - We just made the buffalo chicken sliders last night – delicious! Can’t wait until tonight’s dinner for left-overs.ReplyCancel

  • casey - Question shawna…how long do your scrambled eggs last in the fridge? Our weekday mornings are sooo jammed packed trying to get out the door for school I would love to be able to pre-make some yummy breakfast goodies and pop it in the microwave..
    .ReplyCancel

  • Allie - Hi Shawna! I’ve loved all of your food posts- YUM! My family’s fave was the turkey lettuce wraps. I was wondering how you prepare your steel cut oats? Do you do them overnight in a crockpot? Let them soak? I’m just looking for a way that doesn’t leave me stirring over a stove for 45 min in the morning. Thanks!ReplyCancel

  • Shibahn - I love breakfast food, but when I wake up at 330 in the morning for the OR the last thing I feel like doing it making anything. This meal is absolutely delicious!!! I can’t wait til the summer so I can add more fresh veggies in there. It definitely replaced my lean hot pocket warmup in the morning. Thank you so much for sharing!! …And it keeps so well!! I made is Tuesday and its still delicious :)ReplyCancel

  • Ali - The organic batter blaster product caught my eye so I checked out the link. I’m an ingredient reader and it looked good until I got to the end. Do you worry about what propellant is? I’m curious if you researched that further and found it not to be concerning?ReplyCancel

    • -shawna- - I don’t use it much anymore–never did research, but had trouble cooking it without burning. We do special sunday from scratch chocolate chip pancakes these days & vans whole grain waffles for morning carbs every so often during the week!ReplyCancel

Your email is never published or shared. Required fields are marked *

*

*