Lorraine Frittata

• 1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme, divided
• 6 eggs
• ground black pepper
• 6 slices cooked OSCAR MAYER Bacon, crumbled
• 1/2 lb. fresh mushrooms, sliced
• 1/4 cup slivered red onions
• 1/2 cup KRAFT Shredded Swiss Cheese

1. Heat oven to 350 degrees F.
2. Reserve 1/4 cup cooking creme.
3. Whisk remaining cooking creme with eggs and pepper until blended.
4. Stir in bacon.
5. Cook mushrooms and onions in nonstick skillet on medium heat 3 to 5 min.
6. or until tender.
7. Add to cooking creme mixture; mix well.
8. Pour into 9-inch pie plate sprayed with cooking spray.
9. Bake 25 to 30 min.
10. or until center is set.
11. Sprinkle with shredded cheese; bake 5 min.
12. or until melted.
13. Drizzle with reserved cooking creme.

garlic, eggs, ground black pepper, bacon, fresh mushrooms, slivered red onions, swiss cheese

Taken from www.kraftrecipes.com/recipes/lorraine-frittata-157052.aspx (may not work)