Potato and Zucchini Frittata

• 2 large potatoes
• 1 tablespoon olive oil
• 1 red onion, cut into wedges
• 1 zucchini, grated
• 1 clove garlic, crushed
• 1/2 cup semi-dried tomatoes Safeway 1 lb For $1.29 thru 02/09
• 125g block PHILADELPHIA Cream Cheese, softened
• 3/4 cup cream
• 5 eggs
• salt and pepper, to taste
• 1 tablespoon KRAFT* Grated Parmesan Cheese

1. Microwave potatoes for 3 minutes on High.
2. Allow to cool slightly, cut into 3cm chunks.
3. Heat oil in a 24cm non-stick frying pan, add potatoes and cook over a medium-high heat for 3-4 minutes until golden.
4. Add onion, zucchini and garlic.
5. Cook a further 5 minutes.
6. Add tomatoes.
7. Combine Philly*, cream, eggs and seasonings until smooth.
8. Pour over zucchini mixture.
9. Allow to cook over a low heat for 10-15 minutes until almost cooked through.
10. Sprinkle with Parmesan and place under a hot grill until browned and cooked through.
11. Serve hot or cold with a crisp salad.

potatoes, olive oil, red onion, zucchini, clove garlic, semidried tomatoes, cream cheese, cream, eggs, salt, parmesan cheese

Taken from www.kraftrecipes.com/recipes/potato-zucchini-frittata-104217.aspx (may not work)