Bell Pepper Frittata
photo by Jonathan Melendez
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 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
directions
- Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
- Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
- Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
- 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.
- Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.
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RECIPE SUBMITTED BY
LonghornMama
United States