- 3/4 pound fresh asparagus, trimmed, cut into 1-inch lengths
- 1/3 cup chopped red peppers
- 8 eggs
- 2 tablespoons water
- 1/2 teaspoon salt
- 4 ounces PHILADELPHIA Cream Cheese, cut into small cubes
- Heat oven to 350 degrees 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.