Frittata with Red Peppers & Peas

• 1/4 cup KRAFT Zesty Italian Dressing, divided
• 12 green onions, thinly sliced
• 1 large red pepper, chopped
• 2 cloves garlic, minced
• 10 eggs
• 1/4 cup milk
• 1 pkg. (8 oz.) KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA
• 1 cup frozen peas
• 2 Tbsp. chopped fresh parsley

1. Heat 2 Tbsp.
2. dressing in large ovenproof skillet on medium heat.
3. Add onions and peppers; cook and stir 5 min.
4. or until peppers are crisp-tender, adding garlic for the last minute.
5. Whisk eggs and milk in large bowl until blended.
6. Stir in onion mixture, cheese, peas and parsley.
7. Heat remaining dressing on medium-high heat in same skillet.
8. Add egg mixture; cook 4 min.
9. or until partially set, occasionally lifting edge with spatula and tilting skillet to allow uncooked portion to flow underneath.
10. Cover; cook on low heat 10 min.
11. or until center is set.
12. Meanwhile, heat broiler.
13. Broil frittata, 4 inches from heat, 2 to 3 min.
14. or until golden brown.
15. Run knife around edge of pan to loosen frittata.
16. Let stand 10 min.
17. Carefully slide onto serving platter.
18. Cut into wedges to serve.

italian dressing, green onions, red pepper, garlic, eggs, milk, italian, frozen peas, parsley

Taken from www.kraftrecipes.com/recipes/frittata-red-peppers-peas-166891.aspx (may not work)