Vegetable Frittata
Ingredients
- 3/4 C. green pepper, chopped
- 1 1/2 C. fresh mushrooms, sliced
- 1 1/2 C. zucchini, chopped
- 1 lg. garlic clove, minced
- 3 Tbs. vegetable oil
- 6 eggs, beaten
- 1/4 C. half and half
- two 8-oz. packages cream cheese, cubed
- 1 1/2 C. cheddar cheese, shredded
- 2 C. day-old bread, crusts removed and cubed
- 1 tsp. salt
- 1/4 tsp. pepper
Directions
Saute green pepper, mushrooms, zucchini, and onion in oil. Add garlic and cook until vegetables are tender. Cool slightly. Beat eggs with half and half. Add cream cheese, cheddar cheeses, bread, salt, and pepper. Preheat oven to 350 degrees. Combine vegetable mixture with egg mixture. Pour into a well-greased 10-inch springform pan. Bake in preheated oven for 1 hour or until set in center. Cool for 10 minutes and remove springform rim. Cut into wedges and serve.
Serve with: Summer Sausage
