Shallots are often used to support bolder flavors, but prepared properly-for example, charred and caramelized a bit in this delicious frittata-they have enough character to take the starring role. If you have capers, add a few (rinsed) to give an occasional surprising briny jolt.
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Whisk together the eggs, cream cheese, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl. Pour the egg mixture into the skillet, stir with a rubber spatula to combine and cook until the bottom sets, about 3 minutes. Transfer the skillet to the oven and bake until the frittata is mostly firm (it should jiggle slightly when shaken), 4 to 6 minutes more.
Remove the frittata from the oven and let cool slightly before sliding it out of the pan. Slice into 4 to 6 pieces and serve.
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