Brunch Frittata

• FRITTATA:
• 1/2 cup butter
• 1 cup PHILADELPHIA Original Cream Cheese, cubed
• 24 each eggs
• 1 cup milk
• 1-1/3 cups Crumbled feta cheese
• 1 cup Green onions, chopped
• 1 Tbsp. garlic, minced
• TOPPING:
• 5 cups tomatoes, seeded, chopped
• 2-2/3 cups zucchini, grated
• 2 cups PHILADELPHIA Original Cream Cheese, cubed
• 2 tsp. Chopped fresh basil or parsley

1. FRITTATA: Melt butter in 4 (10-inch) saute pans (or 1 pan for trial recipe) over low heat.
2. Set aside.
3. Place cream cheese in large saucepan; cook over low heat until melted, stirring frequently.
4. Beat eggs and milk with wire whisk until well blended.
5. Gradually add cream cheese, whisking until well blended.
6. Add Feta cheese, onions and garlic; mix well.
7. Pour evenly into buttered skillets.
8. Bake at 350F for 15 minutes or until set.
9. TOPPING: Mix topping ingredients; sprinkle evenly over baked frittatas.
10. Bake an additional 5 minutes.
11. Cut each frittata into 6 wedges to serve.

butter, philadelphia original cream cheese, eggs, milk, feta cheese, green onions, garlic, tomatoes, zucchini, philadelphia original cream cheese, fresh basil

Taken from www.kraftrecipes.com/recipes/-1695.aspx (may not work)