Cream Cheese Frittata

2 tsp. olive oil
2 oz. mushrooms, sliced
1 small red bell pepper, ribs and seeds discarded, chopped into 1-inch pieces
1/2 small onion, finely chopped
1 small garlic clove, minced
3 large eggs
1/4 c. half and half
4 oz. reduced-fat cream cheese (1/2 bar), cubed
2 oz. cheddar cheese shredded (1/2 c.)
2 slices white sandwich bread, cut into 1/2-inch cubes (1 cup)
Coarse salt and ground pepper

Preheat oven to 350. Heat oil in small (8 inch) ovenproof non-stick skillet over medium heat. Cook mushrooms, bell pepper, onion, and garlic until almost tender, about 5 minutes. Transfer mixture to a medium bowl, and let cool slightly (Reserve skillet). To mixture in bowl, add eggs, half and half, cream cheese, cheddar cheese, bread, 1/2 tsp. salt, and 1/4 tsp. pepper; stir until combined. (There may be a few chunks of cream cheese remaining.) Pour egg mixture into reserved skillet; bake until set, about 30 minutes. Heat broiler, and broil until top is golden brown, 2 to 3 minutes. Let stand 10 minutes before cutting into wedges and serving.