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.