Spring Vegetable Frittata

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 6 eggs
• 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 tomatoes
• 1 Tbsp. chopped fresh basil

1. Mix cream cheese spread, eggs and half each of the Monterey Jack and Parmesan cheeses until blended.
2. Heat oil in large skillet on medium-high heat.
3. Add red peppers, zucchini and onions; cook 5 to 7 min.
4. or until crisp-tender, stirring occasionally.
5. Stir in cream cheese mixture; cover.
6. Cook on medium-low heat 10 to 12 min.
7. or until center is almost set.
8. Top with remaining cheeses; cover.
9. Cook 3 to 5 min.
10. or until center is set and cheeses are melted.
11. Serve topped with tomatoes and basil.

philadelphia, eggs, shredded monterey jack cheese, parmesan cheese, olive oil, red pepper, zucchini, red onion, ground black pepper, halved grape tomatoes, fresh basil

Taken from www.kraftrecipes.com/recipes/spring-vegetable-frittata-165078.aspx (may not work)