Cream Cheese Frittata Food

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F.
• Whisk the eggs, milk, dill, salt, pepper, and chives together in a bowl. Using two spoons or your fingers, separate the cream cheese into small clumps. Fold the cream cheese and salmon into the egg mixture.
• Heat the oil in a medium non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, and stir lightly to make sure the fillings are evenly arranged in the pan. Cook until the bottom is set, but not brown, about 2 minutes. Transfer the skillet to the oven and bake until the top is set, about 8 minutes. Remove from the oven, cover, and set aside for 5 minutes.
• Invert the frittata onto a large plate. Cut into wedges and serve warm or at room temperature.

CREAM CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees. Heat oil in a small (8-inch) ovenproof nonstick skillet over medium heat. Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. Transfer mixture to a medium bowl, and let cool slightly. (Reserve skillet.)
• To mixture in bowl, add eggs, half-and-half, cream cheese, cheddar cheese, bread, 1/2 teaspoon salt, and 1/4 teaspoon pepper; stir until combined. (There may be a few chunks of cream cheese remaining.)
• Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand 10 minutes before cutting into wedges and serving.

4-CHEESE GARDEN VEGETABLE FRITTATA

Steps:

• Preheat the oven to 300 degrees F. Tightly wrap the bottom and sides of two 6-inch round springform pans with aluminum foil and transfer to a baking sheet.
• For the cheese filling: Beat the cream cheese and goat cheese in the bowl of a stand mixer fitted with the paddle attachment on medium speed until smooth, about 2 minutes. Reduce the speed to low, add the chives and parsley and mix until just combined. Cover and chill until firm and cold, at least 1 hour and up to overnight. (You want the cheese to be cold enough so it doesn't seep out the sides when the frittatas are stacked on top of each other).
• For the asparagus frittata: Meanwhile, bring a medium pot of heavily salted water to a boil. Fill a large bowl with ice water.
• Trim and discard the woody stems from the asparagus. Cut 3 inches off the top of each asparagus spear (measuring from the tip) and set aside. Thinly slice the remaining parts of the stalks. Set aside 1/2 cup and reserve the remaining asparagus for another use.
• Add the 3-inch asparagus pieces to the boiling water and cook until tender but still very bright green, about 2 minutes. Use a slotted spoon to immediately transfer them to the ice water to stop the cooking. Remove them to a cutting board and slice each stalk lengthwise down the middle. Reserve for decorating.
• Whisk the heavy cream, Parmesan, mozzarella, dill, mint, eggs, scallions, reserved 1/2 cup asparagus, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour into one of the prepared springform pans. Reserve the bowl for the second frittata.
• For the spinach frittata: Whisk the heavy cream, Parmesan, mozzarella, spinach, chives, parsley, eggs, scallions, 1/2 teaspoon salt and a few grinds of pepper in the reserved bowl until well combined. Pour the mixture into the other prepared springform pan and scatter the tomatoes over top.
• Bake both frittatas until they are set but still have a very slight jiggle in the center, 1 hour to 1 hour 15 minutes. Transfer to a rack to cool to room temperature, about 1 hour.
• To assemble: Release the latches of the springform pans, remove the plates from the bottom of each and place the asparagus frittata on a cake stand or serving platter. Spread 3/4 cup of the cold cheese mixture over top of the frittata. Top with the spinach frittata. Spread the rest of the cheese mixture around the perimeter of the frittatas as if you were frosting a cake. Press the asparagus pieces around the frittatas with the flat sides touching the cheese and the pointed tips facing up to look like grass. (The asparagus should be touching, side by side, so that no cheese is visible.). Refrigerate until chilled, about 30 minutes. Slice and serve cold.

CANYON RANCH LOX AND CREAM CHEESE FRITTATA

Steps:

• Preheat oven to 400°F. In a large bowl, combine eggs, egg whites, salt, chives, and milk and mix well. Heat oil in a nonstick, ovenproof saute pan 30 seconds, tilting pan to distribute oil. Add egg mixture. Using a spatula, move egg mixture so it cooks evenly, about 30 seconds, or until eggs begin to set. Remove from heat. Spread cheese evenly over egg mixture. Top with smoked salmon. Place pan in oven and bake until slightly browned all over, about 15 to 20 minutes. Remove from oven and cut into 4 equal wedges.

POTATO AND CHEESE FRITTATA

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Heat oil in a 12 inch skillet over medium-high heat. When the skillet is hot, add the potatoes, and fry until crispy and golden, about 15 minutes. Reduce heat to medium, and add onions. Cook, stirring, until softened. Season with salt and pepper. Pour eggs over the potatoes and onions.
• Place the skillet in the oven for about 10 minutes, or until eggs are firm. Remove from the oven, and sprinkle shredded cheese over the top. Return to the oven for about 5 minutes, or until cheese is melted.

BACON CHEESE FRITTATA

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11-inch baking dish.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble.
• Beat eggs, milk, butter, salt, and ground pepper in a bowl; pour into prepared baking dish. Sprinkle with onions, bacon, and Cheddar cheese.
• Bake in preheated oven until a knife inserted near the center comes out clean, 25 to 30 minutes.

PIMENTO CHEESE FRITTATA

Steps:

• Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
• In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
• Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
• Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
• Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.

BASIL, TOMATO, CREAM CHEESE FRITTATA RECIPE

Steps:

• Add eggs, salt, pepper, sage, oregano, and thyme to medium bowl.
• Whisk together.
• Add butter to large oven proof skillet. Melt over medium heat.
• Add tomatoes to skillet, and sauté one minute.
• Reduce heat to low. Add fresh basil leaves and sauté until leaves are limp.
• Pour egg mixture over tomatoes.
• Top with cream cheese cubes.
• Cover and cook over low heat approximately 20 minutes or until set on top.

FRITTATA (BASIC PASTA AND CHEESE)

Steps:

• In a large bowl, whisk the eggs and cream together. Gently fold in the cheese, pasta and rest of ingredients. One at a time, in that order.
• In a nonstick pan, heat the oil over medium heat.
• Pour the egg mixture into the pan and cook for 7 to 8 minutes until the edges start to brown.
• Flip the frittata by sliding it onto a large plate or tray then carefully inverting it back into the pan. Continue to cook for 5 to 6 minutes more.
• Remove from pan then cut into wedges and serve. This is delicious served warm or at room temperature.
• (You may also add about 1/2 cup of leftovers such as cubed meat or diced sauted vegetables mixing and matching to suit your taste. Some of my favorites are ham and Swiss, or chicken and cheddar with a tablespoon or so of canned green chilies. Be creative, find your own then share the results).

SMOKED SALMON AND CREAM CHEESE FRITTATA

Steps:

• In a bowl whisk together eggs, milk, onions, basil, salt and pepper.
• Preheat broiler.
• Heat butter or oil in a 12-inch oven-proof skillet over medium heat until hot.
• Pour egg mixture into skillet and scatter cream cheese cubes over top.
• Cook, lifting up cooked eggs around edges using a spatula to let the raw egg flow underneath until the frittata is set on bottom, and egg is almost set but still moist on top (about 3 minutes).
• Remove from heat.
• Sprinkle salmon all over frittata, then press lightly, the shake skillet to allow salmon to settle into the top.
• Broil about 6 inches from heat for 1 - 1-1/2 minutes, or until set, slightly puffed and golden in spots.
• Cool 5 minutes, then loosen edge with spatula, and slide onto a large plate.
• Cut into wedges and serve warm or at room temperature.

QUICK VEG & SOFT CHEESE FRITTATA

Steps:

• Fry the lardons or bacon in the oil in a large non-stick frying pan until starting to brown, add the courgettes, then fry for a couple of mins until they begin to soften. Add the sweetcorn and spinach, season if you like, then heat through.
• Heat grill to medium. Beat the eggs, then pour over the vegetables. Crumble over the cheese, then cook gently until the egg has just set around the edges, about 5 mins. Slide the frittata under the grill, then cook until the egg is set and the top is lightly browned. Cut into wedges and serve with a simple green salad.

ASPARAGUS & CHEESE FRITTATA

Steps:

• Preheat broiler. In a small bowl, whisk the first 5 ingredients until blended; stir in bread cubes., In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add asparagus and onion; cook and stir 8-10 minutes or until onion is tender., Reduce heat to medium-low; pour in egg mixture. Cook, uncovered, 4-6 minutes or until nearly set. Sprinkle with Gruyere cheese., Broil 3-4 in. from heat 5-7 minutes or until cheese is melted and eggs are completely set. Let stand 5 minutes. Cut into wedges.