So-Easy Skillet Frittata

• 6 eggs
• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 1/2 cup each chopped red and green peppers
• 6 slices cooked OSCAR MAYER Bacon, crumbled
• 1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
• 3 Tbsp. chopped fresh cilantro

1. Heat oven to 400 degrees F.
2. Beat eggs and cream cheese spread with whisk until blended; set aside.
3. Cook and stir peppers in 10-inch ovenproof skillet sprayed with cooking spray 2 min.
4. or until crisp-tender.
5. Add bacon, 3/4 cup shredded cheese and cilantro to cream cheese mixture; stir until blended.
6. Add to ingredients in skillet; stir.
7. Cover; cook on low heat 6 to 8 min.
8. or until egg mixture is almost set in center.
9. Remove lid.
10. Place skillet in oven.
11. Bake 5 min.
12. or until center of frittata is set.
13. Remove from oven.
14. Top with remaining shredded cheese; cover with lid.
15. Let stand 2 min.
16. Loosen frittata from side of skillet with spatula; slide onto plate.
17. Cut into wedges to serve.

eggs, philadelphia cream cheese, red and, bacon, four cheese, fresh cilantro

Taken from www.kraftrecipes.com/recipes/so-easy-skillet-frittata-107467.aspx (may not work)