Save 50 calories and 6g of fat, including 3g of sat fat, per serving by substituting 1-1/2 cups cholesterol-free egg product for the eggs, and preparing recipe with PHILADELPHIA Neufchatel Cheese, OSCAR MAYER Turkey Bacon and KRAFT 2% Milk Shredded Cheddar Cheese.
Prepare using 6 chopped slices OSCAR MAYER Fully Cooked 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 done, 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 chopped slices OSCAR MAYER Oven Roasted Turkey for the crumbled 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.