Cook angel hair pasta according to package directions.

Drain cooked pasta and rinse with cold water, then drain again and set aside.

In a blender, combine eggs, softened cream cheese, and milk in batches until smooth.

Pour the blended egg mixture into a large bowl.

Stir in blanched asparagus, chopped zucchini, roasted red peppers, roasted yellow peppers, and chopped sun-dried tomatoes into the egg mixture.

Add half of the combined Parmesan and Asiago cheeses to the vegetable mixture.

Heat 4 well-oiled 12-inch sauté pans on high heat, or one pan for a smaller trial recipe.

Reduce heat to medium-high.

Add approximately 4 cups of pasta to each pan, cooking without stirring for 2-3 minutes until the pasta is slightly crisp on the bottom.

Top each pan with about 1 1/2 cups of the vegetable and egg mixture, cook for 3-4 minutes, until the egg mixture begins to set around the edges.

Bake in a preheated 350°F convection oven for 25 minutes.

Cover with foil and bake for an additional 18-20 minutes, or until a knife inserted into the center comes out clean.

Sprinkle the remaining cheese mixture on top and bake for 1-2 minutes, or until the cheese is melted.

Remove from the oven and let the frittata stand for 10 minutes before cutting into 12 wedges.

For the salad, toss frisee and baby spinach leaves with quartered cherry tomatoes, julienned roasted red peppers, and thinly sliced red onions.

To serve, toss 1 cup of salad with 2 teaspoons of Kraft Sundried Tomato and Oregano Dressing.

Serve each frittata wedge plated alongside the dressed salad.