Vegetable Frittata with Feta

• 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Garden Vegetable Cream Cheese Spread
• 6 eggs, divided
• 2 Tbsp. oil
• 1 small red pepper, chopped
• 1 small zucchini, chopped
• 1 small onion, chopped
• 1/2 cup ATHENOS Traditional Crumbled Feta Cheese, divided
• 1/4 tsp. chopped fresh thyme

1. Heat broiler.
2. Microwave cream cheese spread in medium microwaveable bowl on HIGH 10 sec.
3. Add 5 eggs; whisk until blended.
4. Heat oil in large ovenproof skillet on medium heat.
5. Add vegetables; cook and stir 3 min.
6. or until crisp-tender.
7. Stir in cream cheese mixture; top with 1/4 cup feta.
8. Cook 5 min.
9. or until center of frittata is almost set.
10. Slip remaining egg onto top of frittata; sprinkle with remaining feta, then thyme.
11. Broil, 4 inches from heat, 4 to 5 min.
12. or until egg white is set and yolk is cooked to desired doneness.

philadelphia, eggs, oil, red pepper, zucchini, onion, feta cheese, thyme

Taken from www.kraftrecipes.com/recipes/vegetable-frittata-feta-171065.aspx (may not work)