Herb Fritatta

• qt. red and green peppers, chopped
• cups onions, chopped
• cup butter
• tub PHILADELPHIA Garden Vegetable Cream Cheese Spread
• cups milk
• doz. eggs, beaten
• qt. frozen Southern-style hash browns, thawed
• cups KRAFT CHEDASHARP Pasteurized Process American Cheese Shred

1. Saute peppers and onions in butter 5 minutes.
2. Beat cream cheese spread and milk with wire whisk until well blended.
3. Add eggs, potatoes and process cheese; mix well.
4. Pour evenly into 3 greased full size hotel pans (or 1 half hotel pan for trial recipe).
5. Top evenly with vegetable mixture.
6. Bake at 300F for 35 to 40 minutes or until center is set.

red and, onions, butter, philadelphia, milk, eggs, frozen southernstyle hash browns, chedasharp

Taken from www.kraftrecipes.com/recipes/-1924.aspx (may not work)