Bell Pepper Frittata

LonghornMama's Note:

Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.

• Total Time: 1 hrs 45 mins
• Prep Time: 45 mins
• Cook Time: 1 hrs

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
• ¼ cup whipping cream
• 2 ½-3 teaspoons salt
• 2 teaspoons fresh ground pepper
• 8 slices sandwich bread , cubed
• 1 (8 ounce) package cream cheese , cubed
• 2 cups shredded swiss cheese

Directions:

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.

Reviews

[Grace Lynn]

This recipe has so much vegetables that I didn't think it was going to fit in my springform pan, but it did. I brought it over to my neighbor's place for our HOA meeting and everyone really like it! I, being very critical of my own cooking, didn't think it was great. It was good, but I thought it needed more salt and flavor. I had already salted all the vegetables while cooking and added 2 1/2 tsp. salt in the egg mixture and it still wasn't salty enough. I also didn't feel like there were enough eggs because it just wasn't eggy enough. It's more like a vegetarian pie. I used 1 1/2 cups of swiss and 1/2 cup of Gruyere and thought that's a lot of cheese, but it wasn't. Actually, I thought it could use a little more cheese. I do, however, love the presentation. Although, my photos didn't come out as nice as the other ones. Overall, a good recipe. Thank you!

[Lutie]

Oh, yes! This is fantastic and makes a fabulous presentation! Thanks so much for the luscious breakfast and dinner frittata.