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 OSCAR MAYER Bacon, crisply cooked, drained and crumbled Rite Aid 2 For $7.00 thru 02/06
• 1 cup KRAFT Mexican Style Shredded Cheese, divided
• 3 Tbsp. chopped cilantro

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

eggs, philadelphia cream cheese, peppers, bacon, shredded cheese, cilantro

Taken from www.kraftrecipes.com/recipes/so-easy-skillet-frittata-106908.aspx (may not work)