Tomato and Basil Frittata

• 1 tablespoon olive oil
• 1 small red onion, finely chopped
• 250g block PHILADELPHIA Cream Cheese, softened
• 2 eggs, lightly beaten
• 1/2 cup basil leaves, torn
• 2 tablespoons SR flour
• salt and pepper
• 1/3 cup semi sun dried tomatoes King Sooper's 1 lb For $0.99 thru 02/09
• 1/4 cup shredded Parmesan cheese

1. Heat the oil and saute the onion in a 20cm non -stick frypan for 3-5 minutes or until softened.
2. Beat together the Philly* and eggs until smooth.
3. Stir in the basil, flour and salt and pepper.
4. Pour over the onions and cook until just set.
5. Arrange tomatoes and cheese on the top of the frittata.
6. Cook under a hot grill until cheese is melted and frittata is cooked thoroughly.
7. Serve hot or cold with toast or a crusty roll and crispy fried proscuitto.

olive oil, red onion, philadelphia cream cheese, eggs, basil, flour, salt, semi sun dried tomatoes, parmesan cheese

Taken from www.kraftrecipes.com/recipes/tomato-basil-frittata-103885.aspx (may not work)