Primavera Frittata

• 100g spaghetti
• 6 eggs
• 125g tub PHILADELPHIA Light Spreadable Cream Cheese
• 1/2 cup light cream
• 1 bunch asparagus, trimmed, blanched, halved
• 1 cup frozen peas, defrosted
• 1/2 cup basil leaves, chopped
• 2 spring onions, chopped
• black pepper and salt, to taste

1. Cook the pasta in a large saucepan of rapidly boiling water for 10-12 minutes until al dente.
2. Drain.
3. Whisk together the eggs, Philly* and cream.
4. Stir through the cooked pasta, asparagus, peas, basil, spring onions and seasonings.
5. Pour into a non-stick 24cm frying pan and cook over a low heat for 10 - 15 minutes until almost cooked through.
6. Place under a preheated grill to brown the top and finish cooking through.
7. This will take approx 5 minutes.
8. Serve warm or chilled with salad or roasted cherry tomatoes.

eggs, philadelphia, light cream, frozen peas, basil, spring onions, black pepper

Taken from www.kraftrecipes.com/recipes/primavera-frittata-104128.aspx (may not work)