Happy Sunday! For brunch, I decided on a frittata, but not just any frittata. After going back and forth between adding goat cheese or cream cheese to the dish, I went the cream cheese route since my guys aren’t always enthusiastic about goat cheese. It was a good call, though I do believe goat cheese would have been equally tasty–perhaps more so.

Cream Cheese-Sun Dried Tomato Frittata

2 tsp olive oil

3/4 cup minced red onion

1/4 cup chopped sun-dried tomatoes

8 eggs

1 tsp Dijon mustard

1/4 tsp sea salt

3 oz reduced-fat cream cheese

1/2 cup sharp cheddar cheese

1 tbsp chopped parsley

1) Add olive oil to large skillet and heat over medium heat; add onions and sun-dried tomatoes; stirring occasionally, cook 5 minutes

2) Meanwhile, crack eggs into medium-sized bowl; add mustard and sea salt; beat mixture until well combined; set aside

3) Reduce skillet heat to low and add cream cheese to onion-tomato mixture; stir until cream cheese melts and coats onion and tomatoes; evenly distribute cream cheese-onion-tomato mixture across surface of skillet and gently pour egg mixture over the top; sprinkle with cheddar cheese and parsley; place lid on skillet and cook 12-15 minutes or until egg sets; serve with toast, preferaby smeared with apricot jam

Servings: 4

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