Cheesy Tomato Frittata

• 8 eggs
• 1/3 cup Kraft Extra Virgin Olive Oil Italian Pesto Parmesan Dressing
• 1/4 cup chopped fresh parsley
• 1 cup Touch of Philadelphia Shredded Creamy Mozza Cheese, divided
• 1 each red and yellow cocktail cluster tomato on the vine, thinly sliced

1. Heat oven to 425 degrees F.
2. Heat ovenproof skillet sprayed with cooking spray on medium heat.
3. Meanwhile, whisk eggs and dressing in medium bowl until blended.
4. Stir in parsley and half the cheese.
5. Pour into skillet; cook 3 to 4 min.
6. or until egg mixture is almost set, stirring occasionally.
7. Top with remaining cheese and tomatoes.
8. Bake 12 min.
9. or until frittata is puffed and cheese is melted.

eggs, olive oil, parsley, philadelphia, tomato

Taken from www.kraftrecipes.com/recipes/cheesy-tomato-frittata-177740.aspx (may not work)