Herbed Frittata

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herbed frittata for passover

This breakfast, lunch or dinner frittata is made with cream cheese, zucchini and potatoes. Similar to a Spanish tortilla espanola, it is perfect any time.

  • Duration
  • Cook Time
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 1/3 cup milk
  • 6 eggs
  • 2 cups frozen Southern-style hash browns
  • 1/8 teaspoon pepper
  • 2 tablespoon butter or margarine
  • 1 cup cup sliced zucchini
  • 1/3 cup sliced green onions
  • 1 cup Shredded Colby & Monterey Jack Cheeses

Preparation

Heat oven to 350°F.

Beat cream cheese and milk in medium bowl with whisk until blended. Add eggs; mix well. Stir in hash browns and pepper.

Melt butter in 10-inch ovenproof skillet. Add zucchini and onions; cook and stir 3 to 5 minutes or until zucchini is tender. Add potato mixture; mix well.

Bake 25 to 30 min. or until center of ftittata is set. Top with shredded cheese. Let stand 5 min.

Serving Suggestion:

Serve with a garden salad topped with your favorite dressing and a fresh fruit cup.

Use Your Microwave:

Microwave butter in 8-inch square microwaveable dish on HIGH 30 sec. to 1 min. or until melted. Stir in potatoes, zucchini and onions. Microwave 3 to 4 min. or until zucchini is tender, stirring after 2 min. Beat cream cheese and milk in medium bowl with whisk until blended. Add eggs and pepper; mix well. Add to potato mixture; mix well. Cover with waxed paper. Microwave 12 to 14 min. or until eggs are almost set, stirring after 4 min. Top with shredded cheese. Let stand 5 min.

Nutrition Information Per Serving: 250 calories, 19g total fat, 10g saturated fat, 210mg cholesterol, 400mg sodium, 10g carbohydrate, less than 1g dietary fiber, 2g sugars, 10g protein, 15%DV vitamin A, 4%DV vitamin C, 15%DV calcium, 6%DV iron.