Heat oven to 375 F.
In a 9-inch ovenproof skillet, melt butter and brown pears until golden and slightly soft. Remove the skillet from heat.
In a small bowl, combine flour, ginger, nutmeg, sugar and salt. In another bowl, whisk together eggs, milk and vanilla until incorporated. Whisk together the contents of both bowls until combined.
Pour egg mixture over pears in skillet. Bake for approximately 20-25 minutes or until frittata is set when the skillet is gently shaken. Remove from oven and cool for 10 minutes.
To make the icing, mix cream cheese until soft. Mix in powdered sugar until blended. Add enough milk to allow the icing to drizzle. Drizzle icing on the slightly cooled frittata. Serve warm.
Leftovers may be refrigerated in an airtight container for up to one week.
Sue Hutchison was born and raised a block from the freeway in Southern California. She had an early start with industrial, large-scale cooking before age 20. She's always been both a beach bum and
at home in the kitchen, where she enjoys making new creations.