Cheesy Vegetable Brunch Frittata

• 1 Tbsp. margarine or butter
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped red peppers
• 1 cup tightly packed baby spinach leaves, coarsely chopped
• 3/4 cup (3/4 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread
• 6 eggs
• 2 Tbsp. water
• 1/2 cup KRAFT Shredded Cheddar & Monterey Jack Cheeses

1. Heat oven to 350 degrees F.
2. Melt margarine in small skillet on medium heat.
3. Add mushrooms and peppers; cook and stir 5 min.
4. or until peppers are crisp-tender.
5. Stir in spinach.
6. Remove from heat.
7. Whisk cream cheese spread, eggs and water in medium bowl until blended.
8. Stir in mushroom mixture.
9. Pour into 9-inch pie plate sprayed with cooking spray.
10. Bake 25 to 30 min.
11. or until center is set.
12. Top with shredded cheese; bake 5 min.
13. or until melted.

margarine, mushrooms, red peppers, tightly packed baby spinach leaves, philadelphia chive , eggs, water, cheeses

Taken from www.kraftrecipes.com/recipes/cheesy-vegetable-brunch-frittata-157006.aspx (may not work)