Cheesy Pesto-Tomato Frittata

• 4 eggs
• 1/4 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/4 cup chopped fresh basil
• 1/2 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1/2 cup each red and yellow cherry tomatoes, thinly sliced

1. Heat oven to 425 degrees F.
2. Whisk eggs with dressing in medium bowl.
3. Stir in basil and 1/4 cup cheese.
4. Spray ovenproof skillet with cooking spray.
5. Heat on medium-high heat.
6. Add egg mixture; cook 2 to 3 min.
7. or until eggs are partially set but still moist, stirring occasionally.
8. Remove from heat.
9. Top with tomatoes and remaining cheese.
10. Bake 12 min.
11. or until cheese is melted, and frittata is puffed and golden brown.

eggs, olive oil, fresh basil, philadelphia, tomatoes

Taken from www.kraftrecipes.com/recipes/cheesy-pesto-tomato-frittata-184661.aspx (may not work)