We’re not really breakfast people around here. Every once in a while I make breakfast for dinner, or sometimes we feel inspired to have some pancakes on a Saturday morning. And when we have guests, I either try to make sure I have some kind of breakfast casserole ingredients on hand or bagels.

Of course, as soon as I started typing this, Sebastian’s stomach started growling very loudly. I regret that I do not have the ingredients on hand to make this, but instead I’ll post it quickly and get to work on some pancakes.

Broccoli Cheese Frittata
Makes 6 servings.

4 ounces cream cheese, softened
6 eggs
1/3 cup milk
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup finely diced red bell pepper
1 cup frozen broccoli florets, thawed or sliced zucchini
1 cup (4 ounces) shredded cheddar cheese, divided
6 slices firm white sandwich bread
1 tablespoon butter or margarine

1. Preheat oven to 350°F. In large bowl, whisk cream cheese until smooth. Add eggs, milk, flour, salt and black pepper; whisk until well blended and set aside.
2. Place onion, bell pepper, broccoli and cheese in separate prep bowls. Using 3-inch scalloped or round cutter, cut six rounds out of bread slices (discard trimmings).
3. Melt butter in Large (10-in.) Skillet over medium heat; arrange bread slices in single layer over bottom of pan. Cook 1-2 minutes or until golden brown on one side; remove bread from pan and set aside. Add onion and bell pepper; cook and stir 2 minutes. Remove from heat. Stir in broccoli and sprinkle with cheese. Slowly pour egg mixture over vegetables. Arrange reserved bread slices, toasted-side up, over egg mixture (do not press down). Place in oven and bake 18-20 minutes or until egg mixture is set in center. Remove from oven; serve warm.

This is a Pampered Chef recipe that I found in one of my files. I find their stuff is pretty consistently easy, relatively quick, and pretty decent. In the mornings, pretty decent is the best I can hope for.

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