Spring vegetables get star billing in this tasty frittata, but the cheeses deserve a shout-out as well! Namely: cream cheese, Monterey Jack and Parmesan.
What You Need
Original recipe yields 6 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
6 egg s
1/2 cup KRAFT Shredded Monterey Jack Cheese, divided
1/4 cup KRAFT Shredded Parmesan Cheese, divided
2 Tbsp. olive oil
1 red pepper, chopped
1 zucchini, sliced
1 red onion, thinly sliced
1/2 tsp. ground black pepper
1 cup halved grape tomato es
1 Tbsp. chopped fresh basil
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Let's Make It
Mix cream cheese spread, eggs and half each of the Monterey Jack and Parmesan cheeses until blended.
Heat oil in large skillet on medium-high heat. Add red peppers, zucchini and onions; cook 5 to 7 min. or until crisp-tender, stirring occasionally. Stir in cream cheese mixture; cover. Cook on medium-low heat 10 to 12 min. or until center is almost set.
Top with remaining cheeses; cover. Cook 3 to 5 min. or until center is set and cheeses are melted. Serve topped with tomatoes and basil.
For a delightful brunch idea, serve this Spring Vegetable Frittata with a seasonal fruit salad.
Stir 1/2 tsp. Italian seasoning into cream cheese mixture before adding to the cooked vegetables.
Prepare using PHILADELPHIA Chive & Onion 1/3 Less Fat than Cream Cheese.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 2g
* 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.