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Frittata Primavera

Prep Time:

10 min

Total Time:

40 min

Makes:

8 servings

What You Need!

3/4 lb. fresh asparagus, trimmed, cut into 1-inch lengths

1/3 cup chopped red peppers

8 eggs

2 Tbsp. water

1/2 tsp. salt

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes

Make It!

HEAT oven to 350°F.

COOK and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.

BEAT eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.

BAKE 30 min. or until frittata is puffed and golden brown.

Kraft Kitchens Tips

Variation

If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.

Creative Leftovers

A frittata is a great way to use up leftover vegetables and cheeses in your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!

Passover Celebrations

To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

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Rated

by Jayne337 on 3/7/2009
" I added garlic salt in addition to shredded carrots and asparagus (my family doesn't like peppers). Also added shredded cheese to the top. It takes way longer for it to bake than 30 minutes. I did however add one more egg since my pie plate is 10". "