3/4 pound fresh asparagus, trimmed, cut into 1-inch lengths
1/3 cup chopped red peppers
2 tablespoons water
1/2 teaspoon salt
4 ounces cream cheese, cut into small cubes
1.Heat oven to 350 degrees F.
2.Cook and stir vegetables in 10-inch ovenproof skillet on medium-high heat 3 min. or until crisp-tender.
3.Beat eggs, water and salt in medium bowl with whisk until well blended. Sprinkle cream cheese over vegetables in skillet; cover with egg mixture and vegetables.
4.Bake 30 min. or until frittata is puffed and golden brown.