Portobello Mushroom & Green Onion Skillet Frittata

From: Kraftrecipes.com

Prep Time:    20 mins

Total Time:    27 mins

 

servings:   6 servings, one wedge each

Ingredients:

4 oz.  (1/2 of 8-oz. pkg.)PHILADELPHIA Neufchatel Cheese, softened

6 eggs

4 slices Bacon, crisply cooked, drained and crumbled

1 cup Shredded Mozzarella Cheese, divided

3 green onions, sliced

1/4 lb. portobello mushrooms, coarsely chopped

3 cloves garlic, minced

Directions:

1.  Preheat oven to 400ºF. Beat Neufchatel in large bowl with electric mixer until creamy. Add eggs, one at a time, mixing on low speed after each addition until blended.  Stir in bacon, 3/4 cup of the mozzarella cheese and the onions.

2.  Spray 10-inch ovenproof nonstick skillet with cooking spray; heat on medium heat.   Add mushrooms and garlic; cook and stir 5 min. or until tender.   Stir in Neufchatel cheese mixture until well blended.  Cover skillet with lid.   Reduce heat to low; cook 8 to 10 min. or until egg mixture is almost set in center.   Remove lid.   Place skillet in oven.

3.  Bake 5 min. or until center is set.   Remove from oven.   Top with remaining 1/4 cup mozzarella cheese; cover with lid.   Let stand 2 min.   Loosen frittata from side of skillet with spatula; slide frittata onto serving plate.   Cut into wedges to serve.

Philly cream cheese recipe.