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.
- Cook Time
- Prep Time
- 8 ServingsServings
- 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
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.
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.