• 6servings
  • 25minutes
  • 250calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsChromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 egg s

  2. 1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread

  3. 1/2 cup each: chopped red and green pepper s

  4. 6 slices OSCAR MAYER Bacon , crisply cooked, drained and crumbled

  5. 1 cup KRAFT Mexican Style Finely Shredded Four Cheese , divided

  6. 3 Tbsp. chopped cilantro

Instructions Jump to Ingredients ↑

  1. PREHEAT oven to 400ºF. Beat eggs and cream cheese spread with wire whisk until well blended; set aside. Spray 10-inch ovenproof nonstick skillet with cooking spray. Add peppers to skillet; cook and stir 2 min. or until crisp-tender.

  2. ADD bacon to cream cheese mixture along with 3/4 cup of the shredded cheese and the cilantro; stir until well blended. Add to ingredients in skillet; stir. Cover skillet with lid. Reduce heat to low; cook 6 to 8 min. or until egg mixture is almost set in center. Remove lid. Place skillet in oven.

  3. BAKE 5 min. or until center is set. Remove from oven. Top with remaining 1/4 cup shredded cheese; cover with lid. Let stand 2 min. Loosen frittata from side of skillet with spatula; slide onto serving plate. Cut into wedges to serve.


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