Frittata Primavera

• 100 g spaghetti
• 6 eggs
• 250 g PHILADELPHIA Light Spreadable Cream Cheese
• 1 bunch asparagus, trimmed, blanched and halved
• 1 cup frozen peas, thawed
• 1/2 cup basil leaves, chopped
• 2 spring onions, chopped
• salt and pepper, to taste
• basil leaves, for garnish
• Shaved Parmesan cheese, for garnish
• Roasted cherry tomatoes, to serve

1. COOK the spaghetti in a large saucepan of rapidly boiling water for 1012 minutes until al dente.
2. Drain.
3. WHISK together the eggs and PHILLY until smooth.
4. Stir in the cooked pasta, asparagus, peas, basil, spring onions and seasonings.
5. POUR into an oiled nonstick 24cm frypan and cook over a low heat for 1015 minutes until almost cooked through.
6. Place under a preheated grill and cook for 35 minutes to brown the top and finish cooking.
7. Slice and place onto serving plates, garnish with basil and Parmesan and serve with roasted tomatoes.
8. Serve immediately.
9. HANDY TIP: Frittata or Italian omelette is also great served cold and makes a welcome addition to the picnic basket.

eggs, philadelphia, frozen peas, basil, spring onions, salt, basil, parmesan cheese, cherry tomatoes

Taken from www.kraftrecipes.com/recipes/frittata-primavera-125044.aspx (may not work)