Bell Pepper Frittata

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.

• Ready In: 1 hr 45 mins
• 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

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.