Pasta and Vegetable Frittata Courtesy Of: Kraft Canada Foodservice Pasta and Vegetable Frittata 48 servings, 1 frittata wedge (172 g) 2 lb. Angel hair pasta, uncooked 48 each Eggs 1 lb. Philadelphia Brick Cream Cheese, softened 500 mL Milk 1 L Asparagus spears, blanched, cut into 1/2-inch pieces 750 mL Zucchini, chopped 500 mL ea. Roasted red and yellow peppers, chopped 500 mL Oil-packed sun-dried tomatoes, drained, chopped 325 mL ea. Kraft Shredded Parmesan and Asiago 2 tsp. Salt 1 tsp. Black pepper
1) Cook pasta as directed on package; drain. Rinse, then drain again; set aside.

2) Meanwhile, blend eggs, cream cheese and milk, in trial-size batches, in blender until well blended; pour into large bowl. Stir in vegetables and 1/2 of the combined cheeses.

3) Heat 4 well-oiled 12-inch sauté pans on high heat. (Or, heat 1 pan for trial recipe.) Reduce heat to medium-high. Add 4 cups (1 L) pasta to each pan; cook, without stirring, 2 to 3 min. or until pasta is slightly crisp but not browned on bottom. Top each with about 1-1/2 cups of the vegetable mixture; cook 3 to 4 min. or until egg mixture begins to set around edge.

4) Bake in 350º F - convection oven 25 min.; cover with foil. Bake 18 to 20 min. or until knife inserted in centres comes out clean. Sprinkle with remaining cheese mixture. Bake 1 to 2 min. or until cheeses are melted. Remove from oven. Let stand 10 min. before cutting each into 12 wedges to serve.