Skillet Bacon-Feta Frittata

• 4 slices OSCAR MAYER Super Thick Cut Applewood Smoked Bacon, cut crosswise into 1/2-inch-wide pieces
• 6 eggs
• 2 Tbsp. water
• 4 green onions, sliced
• 2 Tbsp. finely chopped fresh basil
• 6 cherry tomatoes, quartered
• 3 Tbsp. ATHENOS Traditional Crumbled Feta Cheese
• freshly ground black pepper, to taste

1. Cook bacon in large nonstick skillet until crisp.
2. Meanwhile, beat eggs with water in medium bowl.
3. Stir in onions and basil.
4. Remove bacon from skillet with slotted spoon; drain on paper towels.
5. Discard all but 1 tsp.
6. drippings from skillet.
7. Heat drippings on medium heat.
8. Add egg mixture; top with bacon.
9. As egg mixture sets, lift slightly with spatula to allow uncooked portion to flow underneath.
10. When egg mixture is set but top is still moist, top with tomatoes, cheese and pepper; cover.
11. Cook on low heat 5 min.
12. or until eggs are set and cheese is slightly melted.

super, eggs, water, green onions, fresh basil, tomatoes, feta cheese, freshly ground black pepper

Taken from www.kraftrecipes.com/recipes/skillet-bacon-feta-frittata-121740.aspx (may not work)