Bell Pepper Frittata
Total Time: 1 hr 45 mins
Preparation Time: 45 mins
Cook Time: 1 hr
Ingredients
- Servings: 8
- 3 garlic cloves, minced
- 1 large purple onion, sliced
- 2 red bell peppers, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 3 tablespoons olive oil, divided
- 2 yellow squash, thinly sliced
- 2 zucchini, thinly sliced
- 1 (8 ounce) package fresh mushrooms, sliced
- 6 large eggs
- 1/4 cup whipping cream
- 2 1/2-3 teaspoons salt
- 2 teaspoons fresh ground pepper
- 8 slices sandwich bread, cubed
- 1 (8 ounce) package cream cheese, cubed
- 2 cups shredded swiss cheese
Recipe
- 1 sauté garlic, onion and peppers in 1 t olive oil in a large skillet until tender. drain and pat dry; set aside.
- 2 sauté squash and zucchini in 1 t olive oil in skillet until tender. drain and pat dry; set aside.
- 3 sauté mushrooms in remaining 1 t olive oil in skillet until tender. drain and pat dry; set aside.
- 4 whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
- 5 press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). pour vegetable mixture into pan.
- 6 bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. serve warm.
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