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Frittata Primavera

The fresh veggies in this frittata are ideal for a light brunch while the Philadelphia® Cream Cheese adds a decadently creamy quality.

8 ServingsPrep Time: 10 min Total Time: 40 min

Ingredients

3/4 lb. fresh asparagus, trimmed, cut into 1-inch lengths
1/3 cup chopped red peppers
8 eggs
2 Tbsp. water
1/2 tsp. salt
4 oz. (1/2 of 8-oz. pkg.) Philadelphia® Cream Cheese, cut into small cubes

Directions

Heat oven to 350°F.
Cook and stir vegetables in 10-inch ovenproof skillet on medium-high
heat 3 min. or until crisp-tender.
Beat eggs, water and salt in medium bowl with whisk until well
blended. Sprinkle cream cheese over vegetables in skillet; cover
with egg mixture and vegetables.
Bake 30 min. or until frittata is puffed and golden brown. Yield: 8
servings.

Variation: If you don't have an ovenproof skillet, cook vegetables in regular skillet as directed. Beat eggs, water and salt in medium bowl with whisk until well blended. Add vegetables and cream cheese; mix well. Pour into 9-inch pie plate sprayed with cooking spray. Bake as directed.

Creative Leftovers: A frittata is a great way to use up leftover vegetables and cheeses in

2 of 2

Frittata Primavera (continued)

Editor's Note: your refrigerator. Cut soft cheese into small cubes or shred hard cheeses before mixing with other filling ingredients before pouring into prepared pie plate. Be creative and unafraid to try something new!

Passover Celebrations: To prepare this recipe for Passover, select food products that are kosher for Passover as needed. Consult with your rabbi if you have any questions.

Nutrition Facts: 1 serving equals 130 calories, 10 g fat (4.5 g saturated fat), 230 mg cholesterol, 270 mg sodium, 2 g carbohydrate, 1 g fiber, 8 g protein.

Wine: Sparkling Wine: Enjoy this recipe with a sparkling wine.