2 opti-packs French Onion Soup (defrosted overnight)
7 large eggs
1/2 cup (125ml) 35% cream
1 cup (250ml) cream cheese
3 tbsp (45ml) all purpose flour
3 tbsp (45ml) dry parsley chopped fine
1 cup Swiss cheese, grated
Salt & pepper to taste
Directions
With the rack in the middle position, preheat the oven to 180°C (350°F).
In a large bowl whisk eggs, cream cheese and cream. Add the flour making sure no lumps form. Add the onion soup, herbs, and seasoning to taste.
In a large Cast-Iron Skillet (9-inch (23 cm)) pour the egg mixture. Sprinkle with grated cheese. Bake the frittata for about 40 to 45 minutes or until browned and puffed.
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