Herbed Frittata

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/3 cup milk
• 6 eggs
• 2 cups ORE-IDA Diced Hash Brown Potatoes
• 1/8 tsp. pepper
• 2 Tbsp. butter or margarine
• 1 cup sliced zucchini
• 1/3 cup sliced green onions
• 1 cup KRAFT Shredded Colby & Monterey Jack Cheeses

1. Heat oven to 350F.
2. Beat cream cheese and milk in medium bowl with whisk until blended.
3. Add eggs; mix well.
4. Stir in hash browns and pepper.
5. Melt butter in 10-inch ovenproof skillet.
6. Add zucchini and onions; cook and stir 3 to 5 min.
7. or until zucchini is tender.
8. Add potato mixture; mix well.
9. Bake 25 to 30 min.
10. or until center of frittata is set.
11. Top with shredded cheese.
12. Let stand 5 min.

philadelphia cream cheese, milk, eggs, brown potatoes, pepper, butter, zucchini, green onions, cheeses

Taken from www.kraftrecipes.com/recipes/herbed-frittata-52861.aspx (may not work)