Spanish Omelette with Vegetables and Cheese

• 1/2 lb. (225 g) fresh asparagus spears, trimmed, cut into 2-inch lengths
• 1 cup grape tomatoes, cut in half
• 2 cloves garlic, minced
• 1/4 cup Kraft Zesty Italian Dressing
• 1 cup Cracker Barrel Shredded Light 4 Cheese Italiano Cheese, divided
• 6 eggs
• 1/2 cup milk
• 1/4 tsp. crushed red pepper

1. Heat oven to 350 degrees F.
2. Cook and stir asparagus, tomatoes and garlic in dressing in ovenproof skillet on medium heat 5 min.
3. Remove from heat; spread to evenly cover bottom of skillet.
4. Sprinkle with half the cheese.
5. Beat eggs, milk and crushed pepper with whisk until blended; pour over ingredients in skillet.
6. Top with remaining cheese.
7. Bake 20 min.
8. or until knife inserted in centre comes out clean.

lengths, grape tomatoes, garlic, italian dressing, cheese, eggs, milk, red pepper

Taken from www.kraftrecipes.com/recipes/spanish-omelette-vegetables-cheese-175215.aspx (may not work)