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!



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

Yield: 6 servings


  • 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


  • 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.


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!


Hi! Hello! I am Shawna, the founder of Styleberry Blog. This creative corner of the internet has become a learning haven for moms and creatives, offering a warm and encouraging nudge to those who wish to be better and do better, but often don't know where to start. From Decorating to DIY to Diapers and Paleo-ish Dishes, I strive to make the complicated simple and empower women to take action beyond their personal comfort zone. I subscribe to the Shine Theory & so strongly believe that we shine when the women around us shine and mutual support—lifting up instead of tearing down--will always be the culture here. Are you in? I hope so! Beyond the computer, I run Styleberry Creative where I work with clients to create low fuss, high function spaces that are pretty and practical in San Antonio, Texas and beyond. I LOVE making a house a home. My own studs out renovation is now complete and I am now back to working with clients. Please don't hesitate to drop me a line if you'd like to work together! I hope you’ll join me on this fun new adventure! Xo.