Easy Cheesy Frittata

As I sit here going through cookbooks that I received for Christmas, and trying to decide what to make for dinner tonight that is quick and easy and that will be easy on little tummy's that aren't quite feeling up to snuff, this easy frittata recipe comes to mind.


4 eggs

4 egg whites

2 Tbsp. water

1/2 cup chopped seeded tomatoes

1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese, divided

2 slices OSCAR MAYER Bacon, crisply cooked, crumbled

1/4 cup chopped fresh basil

PREHEAT oven to 350°F. Beat eggs, egg whites and water in medium bowl with wire whisk until well blended.

STIR in tomatoes, 1/2 cup of the cheese, the bacon and basil. Pour into greased 9-inch pie plate.

BAKE 25 min. or until puffed and golden brown. Sprinkle with remaining 1/2 cup cheese. Bake an additional 5 min. or until cheese is melted.

Savory Deviled Eggs

Makes: 24 pieces
Prep: 20 minutes
Chill: at least 1 hour

Ingredients

* 12 hard-cooked eggs, peeled
* 1/2 cup light mayonnaise
* 1 tablespoon honey mustard
* 1/4 teaspoon black pepper
* 1/2 large pimiento-stuffed olives (about 8), chopped
* Parsley for garnish

Directions

1. Cut eggs in half lengthwise and spoon yolks into a bowl. Reserve whites. Mash yolks with a fork. Stir in mayonnaise, honey mustard and black pepper.

2. Reserve 1 tablespoon of the chopped olives. Fold remaining chopped olives into yolk mixture.

3. Fill whites with the yolk mixture. Sprinkle reserved chopped olives over the tops of the eggs. Refrigerate for at least 1 hour. Note: Can be made up to 1 day ahead; cover and refrigerate until ready to serve. Serve pieces on a bed of parsley to prevent egg halves from rolling around on the platter.