Mini Philly Frittatas

• 250g block PHILADELPHIA Cream Cheese, softened
• 1 small red onion, finely chopped
• 80g baby spinach leaves, shredded
• 60g hot salami, thinly sliced
• 2 tablespoons plain flour
• salt and pepper
• 2 eggs, lightly beaten
• 24 (100g) semi sun-dried tomatoes
• 1 tablespoon KRAFT* Grated Parmesan Cheese

1. Grease two (12 x 20ml) mini muffin pans.
2. In a medium bowl combine Philly*, onion, spinach, salami, flour, salt and pepper.
3. Mix well.
4. Stir in beaten eggs and spoon into prepared pans.
5. Top each muffin with one tomato and sprinkle with the Parmesan.
6. Bake at 180 degrees C for 15 minutes or until set and golden.
7. Serve warm or cold.

philadelphia cream cheese, red onion, baby spinach leaves, hot salami, flour, salt, eggs, semi sundried, parmesan cheese

Taken from www.kraftrecipes.com/recipes/mini-philly-frittatas-104026.aspx (may not work)