Here's a hearty frittata that's got something for everyone, with baby spinach, hash browns, bacon, tomatoes and two kinds of cheese.
1 pkg. (6 oz.) baby spinach leaves
1 doz. eggs
2 oz. (1/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed, softened
1 cup thawed ORE-IDA Diced Hash Brown Potatoes
1 pkg. (4 oz.) ATHENOS Traditional Crumbled Feta Cheese
6 slices OSCAR MAYER Bacon, cooked, crumbled and divided
1/2 cup chopped seeded tomatoes
Place spinach in large microwaveable bowl; cover with waxed paper. Microwave on HIGH 1-1/2 min. or just until wilted. Place spinach in strainer; press to remove excess moisture. Cool.
Heat oven to 350°F. Blend eggs and cream cheese in blender until smooth; pour into medium bowl. Add hash browns, feta, 2/3 of the bacon and spinach; mix well. Spoon into 9-inch pie plate sprayed with cooking spray.
Bake 35 to 45 min. or until knife inserted in center comes out clean. Top with tomatoes and remaining bacon.