Prep: 10 minutes • Cook/Broil: 22 minutes • Serves: 4
1 container (10 ounces) Italian cheese & herb cooking creme
8 Schnucks large eggs
1 tablespoon Schnucks unsalted butter
1 package (8 ounces) fresh mushrooms, sliced
1/2 medium onion, chopped (3/4 cup)
1/2 cup chopped red, yellow or orange bell pepper
1/3 cup pepperoni minis (about 1-1/2 ounces)
1 cup Schnucks finely shredded Italian cheese blend
1. Preheat broiler with oven rack about 6 inches from source of heat. In large bowl, with whisk, beat cooking creme and eggs until well blended.
2. In broiler-safe 10- to 12-inch skillet, melt butter over medium heat. Add mushrooms, onion and bell pepper and cook 10 minutes or until vegetables are tender and lightly browned, stirring occasionally. Stir in pepperoni. Spread mixture evenly in skillet; pour egg mixture on top. Cover and cook 5 minutes or until center is almost set.
3. Sprinkle cheese evenly over frittata. Place skillet under broiler; broil 2 to 3 minutes or until top is golden brown.
Each serving: about 508 calories, 39 g total fat (18 g saturated), 501 mg cholesterol, 1366 mg sodium, 13 g carbohydrate, 1 g fiber, 30 g protein