Frittata or Italian omelette is also great served cold and makes a welcome addition to the picnic basket!


  • 6 eggs

  • 250g tub PHILADELPHIA Light Cream For Cooking

  • 100g spaghetti, cooked and drained

  • 1 bunch asparagus, trimmed, blanched and halved

  • 2 cups grated KRAFT Livefree Cheese

  • 1 cup frozen peas, thawed

  • 1/2 cup basil leaves, chopped

  • 2 spring onions, chopped

  • Salt and freshly ground black pepper, to taste

  • Shave KRAFT Livefree, extra to serve

  • Green salad, for serving


  • 1.

    Whisk together the eggs and PHILLY. Stir in the pasta, asparagus, 1 ½ cups cheese, peas, basil, spring onions and seasonings.

  • 2.

    Pour into a greased non-stick 24cm frypan and sprinkle over the remaining cheese. Cook over a low heat for 10-15 minutes, or until almost cooked through.

  • 3.

    Place under a preheated grill and cook for 3-5 minutes to brown the top and finish cooking through. Slice and serve warm topped with shaved cheese and green salad. Serve immediately.


Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes

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