Oven-Baked Frittata with Mushrooms & Leeks

• 1 Tbsp. olive oil
• 1/2 lb. sliced fresh mushrooms
• 1 leek, white and light green parts sliced
• 4 eggs
• 1 cup cholesterol-free egg product
• 2 Tbsp. water
• 1 cup KRAFT 2% Milk Shredded Italian* Three Cheese Blend, divided
• 1/4 cup chopped fresh parsley

1. Heat large skillet on medium-high heat.
2. Add oil, mushrooms and leeks; cook and stir 5 min.
3. or until leeks are tender.
4. Spoon into 9-inch pie plate sprayed with cooking spray.
5. Beat eggs, egg product and water in medium bowl with whisk until well blended.
6. Stir in 1/2 cup cheese and parsley; pour over vegetables in pie plate.
7. Top with remaining cheese.
8. Bake 30 min.
9. or until knife inserted in center comes out clean.

olive oil, mushrooms, eggs, cholesterolfree egg, water, milk, parsley

Taken from www.kraftrecipes.com/recipes/oven-baked-frittata-mushrooms-leeks-157057.aspx (may not work)