Heat dressing in large ovenproof skillet on medium heat. Add potatoes and onions; cook and stir 5 min. or until potatoes just begin to brown. Add asparagus and pepper; cook 5 to 7 min. or until asparagus is crisp-tender, stirring occasionally.
Whisk eggs in medium bowl; stir in mozzarella and half the Parmesan. Pour over vegetables.
Bake 20 to 25 min. or until knife inserted in center comes out clean. Sprinkle with remaining Parmesan.
Substitute KRAFT Shredded Sharp Cheddar Cheese for the mozzarella.
Substitute 2 Tbsp. olive oil for the Italian dressing.
The vegetables team up to provide vitamin C in this meatless entrée that's perfect fare to serve as part of your next breakfast or brunch.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.