Garden Vegetable Frittata

This tasty Frittata can be made up to 2 hours in advance. Found in Foster's Market newsletter. Haven't made this as yet but I assure you it won't be long before I do.

• Ready In: 55 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil
• 1  tablespoon butter
• 3  small  red potatoes, cut into 1/4-in .-thick slices
• 1  small red onion, thinly sliced
• 1  small zucchini, cut into 1/4-in . thick rounds
• 1  small red bell pepper, diced
• 1  cup  firmly packed fresh  baby spinach leaves, washed
• 1  cup  shredded gruyere or 1  cup sharp cheddar cheese
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 10  large eggs, lightly beaten
• 1⁄4 cup cream cheese, small pieces
• 1  tablespoon  chopped fresh rosemary

Directions

1. Preheat oven to 400ºF,
2. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
3. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
4. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
5. Add spinach; cook 1 minute, until wilted.
6. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
7. Remove skillet from heat.
8. Gently shake skillet to move eggs through vegetable mixture.
9. Scatter cream cheese over egg-vegetable mixture.
10. Top with rosemary.
11. Place skillet in oven.
12. Bake 18 to 20 minutes, just until eggs are set.
13. Remove from oven.
14. Cut into 6 wedges.
15. Serve immediately or let cool to room temperature.