1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/2 cup each: chopped red and green peppers
6 slices OSCAR MAYER Bacon, crisply cooked, drained and crumbled
1 cup KRAFT Mexican Style Finely Shredded Four Cheese, divided
3 Tbsp. chopped cilantro
2. SPRAY a 10-inch ovenproof nonstick skillet with cooking spray. Add the red and green peppers to the skillet and cook and stir for 2 min. or until they’re crisp-tender.
3. ADD bacon, 3/4 cup of the shredded cheese and the cilantro to the egg mixture; stir it all up until it’s well blended. Add this mixture to the ingredients in the skillet; stir.
4. COVER skillet with a lid. Reduce heat to low and cook for 6 to 8 min. or until the egg mixture is almost set in the center. Remove lid.
5. PLACE the skillet in the oven. Bake for 5 min. or until the center is set. Remove from oven. Top with the remaining 1/4 cup shredded cheese and cover with lid. Let it stand for 2 min
|6. LOOSEN frittata from side of skillet with spatula and slide onto serving plate. Cut into wedges to serve. Makes 6 servings, 1 wedge each. |
KEEPING IT SAFE: If you don’t have a skillet with an oven-proof handle, you can make it oven-proof by wrapping the handle with aluminum foil before placing in the oven.