So-Easy Skillet Frittata

Makes 6 servings

Recipe from Kraft Foods

• 6 eggs
• 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 Shredded Four Cheese, divided
• 3 Tbsp. chopped fresh cilantro

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.