Pimento Cheese Frittata

Step 1

Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.

Step 2

In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.

Step 3

Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.

Step 4

Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.

Step 5

Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.