MUSHROOM AND SWEET POTATO FRITTATA

Mushroom and Sweet Potato Frittata image

Topped with sautéed onions and melty cheese, this cremini mushroom frittata already looked like a winner. But the sweet potatoes inside seal the win.

Provided by My Food and Family

Categories Dairy

Time 45m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1-1/2 lb. sweet potatoes, peeled, cut into 1-inch cubes
1/4 cup KRAFT Zesty Italian Dressing
1 onion, chopped
1/2 lb. cremini mushrooms, sliced
6 eggs
1/4 tsp. pepper
1/3 cup KRAFT Shredded Parmesan Cheese
3/4 cup KRAFT Shredded Italian* Five Cheese Blend, divided

Steps:

Heat oven to 350ºF.
Cook potatoes in boiling water 3 min.; drain. Set aside.
Heat dressing in large ovenproof skillet on medium heat. Add onions and mushrooms; cook and stir 5 min. or until tender. Stir in potatoes.
Whisk eggs and pepper in medium bowl; stir in Parmesan and half the shredded cheese blend. Pour over vegetables. Top with remaining cheese.
Bake 20 to 25 min. or until knife inserted in center comes out clean.

Nutrition Facts : Calories 380, Fat 18 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 300 mg, Sodium 620 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 22 g