Frittata Primavera

• 3/4 lb. fresh asparagus spears, trimmed, cut into 1-inch lengths
• 1/3 cup chopped red peppers
• 8 eggs
• 2 Tbsp. water
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cut into small cubes

1. Heat oven to 350F.
2. Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min.
3. or until crisp-tender.
4. Whisk eggs and water until blended.
5. Place cream cheese over vegetables in skillet; cover with eggs.
6. Bake 30 min.
7. or until frittata is puffed and golden brown.

fresh asparagus spears, red peppers, eggs, water, philadelphia cream cheese

Taken from www.kraftrecipes.com/recipes/frittata-primavera-90717.aspx (may not work)