Crispy Egg Pasta Frittata

• 125g PHILADELPHIA Light Spreadable Cream Cheese
• 8 eggs, lightly beaten
• 2 tablespoons KRAFT* Grated Parmesan
• 250g vermicelli egg pasta, cooked until tender, drained and cooled
• 2 spring onions, finely chopped
• 2 tablespoons finely chopped fresh parsley
• 1 clove garlic, crushed
• salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil
• Fresh salad, to serve

1. Whisk together the Philly*, eggs and Parmesan until smooth.
2. Stir in the pasta, spring onions, parsley, garlic and seasoning until well combined.
3. Heat oil in a large non-stick frying pan over high heat.
4. Add pasta mixture and spread evenly in pan.
5. Cook on medium-high heat for 8 minutes or until underside is crisp and golden.
6. Place frittata under a hot grill and cook for a further 8 minutes or until the top is golden and egg has set.
7. Cut frittata into 6 portions and serve with a fresh salad.

philadelphia, eggs, vermicelli egg pasta, spring onions, fresh parsley, clove garlic, salt, olive oil, fresh salad

Taken from www.kraftrecipes.com/recipes/crispy-egg-pasta-frittata-104953.aspx (may not work)