Here's something hearty to put on the brunch table: a cheesy vegetable frittata made with mushrooms, peppers and baby spinach leaves.
What You Need
Original recipe yields 8 servings
1 Tbsp. margarine or butter
1/2 cup sliced fresh mushrooms
1/2 cup chopped red peppers
1 cup tightly packed baby spinach leaves, coarsely chopped
3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 Tbsp. water
1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses
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Let's Make It
Heat oven to 350ºF.
Melt margarine in small skillet on medium heat. Add mushrooms and peppers; cook and stir 5 min. or until peppers are crisp-tender. Stir in spinach. Remove from heat.
Whisk cream cheese spread, eggs and water in medium bowl until blended. Stir in mushroom mixture.
Pour into 9-inch pie plate sprayed with cooking spray.
Bake 25 to 30 min. or until center is set. Top with shredded cheese; bake 5 min. or until melted.
Serve with a mixed green salad and your favorite fresh fruit to round out the meal.
Substitute chopped zucchini or yellow squash for the sliced mushrooms.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 6g
Trans Fat 0.5g
Total Carbohydrates 3g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.