Asparagus and Tomato Frittata

• 2 Tbsp. KRAFT Italian Roasted Red Pepper Dressing
• 1/2 lb. fresh asparagus spears, trimmed, cut into 1/2-inch lengths
• 1 cup halved grape tomatoes
• 8 eggs
• 1/4 cup milk
• 1 cup KRAFT Finely Shredded Italian* Five Cheese Blend, divided

1. Heat oven to 350F.
2. Heat dressing in large nonstick ovenproof skillet on medium-high heat.
3. Add asparagus and tomatoes; cook 5 min., stirring occasionally.
4. Remove from heat.
5. Whisk eggs and milk in medium bowl until blended.
6. Stir in 1/2 cup cheese.
7. Add to vegetables; mix well.
8. Bake 20 min.
9. or until knife inserted in center comes out clean.
10. Sprinkle with remaining cheese; bake 5 min.
11. or until melted.

red pepper, fresh asparagus spears, halved grape tomatoes, eggs, milk, italian

Taken from www.kraftrecipes.com/recipes/asparagus-tomato-frittata-178060.aspx (may not work)