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Barclay Cottage Frittata
Description:
This recipe is very flexible. You can add whatever veggies you like (mushrooms, spinach, broccoli, etc.) instead of the peppers Ingredients: 1 pound cream cheese 1/2 cup half and half 12 large eggs Cilantro (fresh is best, if possible) or parsley Salt & pepper 2 diced peppers (one red, one orange or yellow) 2 cups shredded cheddar cheese, or Mexican blend Directions: Whip cream cheese using electric mixer Add half and half until fully blended and no lumps in cream cheese Mix eggs in one at a time Add cilantro or parsley, chopped Add salt and pepper to taste Meanwhile: Saute diced peppers in oil in 12" inch cast iron pan Then, with pan on low heat, add egg mixture Sprinkle cheddar cheese evenly over top Cook on low heat (so bottom does not burn) until edges are firm Place pan into oven and cook at 375 until frittata rises and center is firm (10-20 mins.) Remove from oven and let sit for 5 minutes Cut into 6 large or 8 medium slices Garnish as desired  Recipe Summary: Yield: 6 to 8 Prep Time: 30 minutes Cook Time: 10 - 20 minutes Comments: Other recipes by Barclay Cottage Bed and Breakfast: Apple Muffins Banana Bread Cheese Casserole Banana & Raisin Muffins Sausage N Eggs Casserole French Toast Barclay Cottage Granola Lemon Bread Lemon Poppyseed Muffins Barclay Cottage Quiche Strawberries Supreme Strawberry Surprise Muffins Barclay Cottage Tropical Fruit Zucchini Bread Fortified With Calcium | |
Recipe Provided By:
Barclay Cottage Bed and Breakfast Virginia Beach, VA Virginia Beach Bed and Breakfast Inns |