Portobello Mushroom & Green Onion Skillet Frittata

• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
• 6 eggs
• 4 slices OSCAR MAYER Bacon, cooked, crumbled Rite Aid 2 For $7.00 thru 02/06
• 1 cup KRAFT Shredded Mozzarella Cheese, divided
• 3 green onions, sliced
• 1/4 lb. portobello mushrooms, coarsely chopped
• 3 cloves garlic, minced

1. Heat oven to 400 degrees F.
2. Beat Neufchatel in large bowl with mixer until creamy.
3. Add eggs, 1 at a time, mixing on low speed after each until blended.
4. Stir in bacon, 3/4 cup mozzarella and onions.
5. Spray 10-inch ovenproof nonstick skillet with cooking spray.
6. Add mushrooms and garlic; cook and stir on medium heat 5 min.
7. or until tender.
8. Stir in Neufchatel cheese mixture until blended.
9. Cover with lid.
10. Reduce heat to low; cook 8 to 10 min.
11. or until egg mixture is almost set in center.
12. Uncover; place skillet in oven.
13. Bake 5 min.
14. or until center is set.
15. Remove from oven.
16. Top with remaining mozzarella; cover with lid.
17. Let stand 2 min.
18. Loosen frittata from side of skillet with spatula; slide frittata onto serving plate.
19. Cut into wedges to serve.

cheese, eggs, bacon, mozzarella cheese, green onions, portobello mushrooms, garlic

Taken from www.kraftrecipes.com/recipes/portobello-mushroom-green-onion-skillet-frittata-108148.aspx (may not work)