Mini Philly Frittatas

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 1/2 cup finely chopped red onion
• 1 cup finely chopped spinach
• 1/2 cup finely chopped pepperoni
• 3 Tbsp. flour
• 3 eggs, lightly beaten
• 24 pieces oil packed slivered sun-dried tomatoes

1. Combine cream cheese and onion in medium bowl with wooden spoon.
2. Stir in spinach, pepperoni and flour.
3. Mix well.
4. Stir in egg until smooth.
5. Pour into 24 greased mini muffin cups.
6. Remove excess oil from sundried tomato pieces using paper towel.
7. Top each frittata with a piece of sundried tomato .
8. Bake at 350F for 15-18 minutes, or until set and golden.
9. Serve warm or cold.

cream cheese, red onion, spinach, pepperoni, flour, eggs, oil

Taken from www.kraftrecipes.com/recipes/mini-philly-frittatas-87786.aspx (may not work)