Save 50 calories, 6 g of fat and 3 g of saturated fat per serving by substituting 1-1/2 cups cholesterol-free egg product for the eggs and using PHILADELPHIA Neufchatel Cheese and KRAFT 2% Milk Shredded Reduced Fat Cheddar Cheese.
Substitute 6 slices OSCAR MAYER Fully Cooked Bacon, chopped, for the bacon.
Omit peppers. Prepare as directed, using one of the following flavor options: Portobello Mushroom & Green: Substitute 3 sliced green onions for the cilantro and KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Slice and coarsely chop 1/4 lb. portobello mushrooms. Melt 1 Tbsp. butter in 10-inch ovenproof nonstick skillet. Add mushrooms and 3 minced cloves garlic; cook and stir until mushrooms are tender. Remove from skillet; set aside. Continue as directed, adding the mushrooms to cream cheese mixture along with the shredded cheese and green onion. Italian Sausage & Arugula: Substitute 6 oz. Italian sausage links for the bacon, and 1-1/2 cups torn arugula and 6 quartered cherry tomatoes for the cilantro. Remove sausage from its casing; cook in 10-inch nonstick ovenproof skillet until cooked through, stirring occasionally. Drain. Continue as directed, substituting KRAFT Shredded Mozzarella Cheese for the Mexican Style Cheese. Turkey & Sun-dried Tomatoes: Prepare as directed, substituting 4 slices OSCAR MAYER Oven Roasted Turkey for the cooked bacon, 1/2 cup chopped drained sundried tomatoes for the peppers, 1 cup torn baby spinach for the cilantro and KRAFT Shredded Cheddar Cheese for the Mexican Style Cheese. If necessary, increase the baking time to 10 min. or until center of frittata is set.