Ham, Artichoke & Parmesan Frittata

• 100 g leg ham, sliced
• 400 g artichoke hearts, drained and halved
• 250 g PHILADELPHIA Spreadable Cream Cheese, softened
• 4 eggs
• 1/4 cup cream
• 1 tablespoon chopped thyme
• 1/4 cup grated Parmesan cheese
• Flat leaf parsley, for garnish
• salad greens, to serve

1. ARRANGE the ham and artichokes evenly over the base of a greased, nonstick 24cm frypan.
2. WHISK the PHILLY with eggs, cream and thyme, then pour over the ham and artichokes.
3. COOK the frittata over a medium heat for 810 minutes until almost cooked through.
4. Sprinkle over the Parmesan then place under a preheated grill and cook for 35 minutes to brown the top and finish cooking.
5. Slice the frittata and place onto serving plates, garnish with parsley and serve with salad greens.
6. Serve immediately.
7. HANDY TIP: Sauteed mushrooms can be used as an alternative to artichokes.

ham, philadelphia, eggs, cream, thyme, parmesan cheese, parsley, salad greens

Taken from www.kraftrecipes.com/recipes/ham-artichoke-parmesan-frittata-125045.aspx (may not work)