Ingredients

6 eggs
1/2 cup (1/2 of 250g tub) Philadelpha Light Cream Cheese Spread
1/2 cup each chopped red and green peppers
6 slices bacon, crisply cooked, drained and crumbled
1 cup shredded Cracker Barrel Cheddar Cheese Light - Made with 2% Milk, divided
3 Tbsp. chopped fresh cilantro

Just Follow Our Simple Steps

1. PREHEAT oven to 400°F. Beat eggs and cream cheese with a wire whisk until it’s well blended. Set it aside for now.

2. SPRAY a 10-inch ovenproof nonstick skillet with cooking spray. Add the red and green peppers to the skillet and cook and stir for 2 min. or until they’re crisp-tender.

3. ADD bacon, 3/4 cup of the Cheddar cheese and the cilantro to the egg mixture; stir it all up until it’s well blended. Add this mixture to the ingredients in the skillet; stir.

4. COVER skillet with a lid. Reduce heat to low and cook for 6 to 8 min. or until the egg mixture is almost set in the centre. Remove lid.

5. PLACE the skillet in the oven. Bake for 5 min. or until the centre is set. Remove from oven. Top with the remaining 1/4 cup Cheddar cheese and cover with lid. Let it stand for 2 min.

6. LOOSEN frittata from side of skillet with spatula and slide onto serving plate. Cut into wedges to serve.

Makes 6 servings, 1 wedge each.