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Prep Time: 19 Minutes Cook Time: 0 Minutes |
Ready In: 19 Minutes Servings: 8 |
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The fresh veggies in this frittata are ideal for a light brunch while the PHILADELPHIA Cream Cheese adds a decadently creamy quality. Ingredients:
3/4 pound fresh asparagus, trimmed, cut into 1-inch lengths |
1/3 cup chopped red peppers |
8 eggs |
2 tablespoons water |
1/2 teaspoon salt |
4 ounces philadelphia cream cheese, cut into small cubes |
Directions:
1. Heat oven to 350 degrees F.
2. Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
3. 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.
4. Bake 30 min. or until frittata is puffed and golden brown.
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