Blue Cheese and Cauliflower Frittata

• 1 tablespoon oil
• 1 leek, thinly sliced
• 2 cloves garlic, crushed
• 1 zucchini, grated
• 1/4 medium cauliflower, cut into small florets Safeway 1 lb For $1.99 thru 02/09
• 4 eggs, lightly beaten
• 250 ml PHILADELPHIA Extra Light Cream For Cooking, a cream alternative
• 2 teaspoons finely chopped thyme leaves
• Freshly ground black pepper, to taste
• 75 g blue cheese, crumbled
• Salad greens, for serving

1. HEAT the oil in a frypan and saute leek, garlic and zucchini for 2 minutes.
2. Add the cauliflower and continue cooking until just tender.
3. WHISK the eggs, PHILLY, thyme and pepper in a large bowl.
4. Add the cooked vegetables and stir until well combined.
5. Pour into a greased 24cm round ovenproof baking dish then crumble over the blue cheese.
6. Cover with foil.
7. BAKE in a moderate oven 180C for 45 minutes.
8. Remove foil and bake for a further 10-15 minutes or until set and golden.
9. Allow to stand for 10 minutes before slicing and serving with salad greens.

oil, garlic, zucchini, cauliflower, eggs, philadelphia, thyme, freshly ground black pepper, blue cheese, salad greens

Taken from www.kraftrecipes.com/recipes/blue-cheese-cauliflower-frittata-135755.aspx (may not work)