Vegetable Frittata

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READY IN: 1hr 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Grease the bottom and sides of a 10 inch springform pan.
  • (A 13 X 9 baking dish will work if you don't have a springform pan).
  • Heat oil in a large pot over medium/high heat.
  • Add the onion, garlic, summer squash, zucchini, peppers and mushrooms and saute, stirring the vegetables until they are crisp-tender about 15-20 minutes.
  • While the vegetables are cooking, whisk the eggs and cream together in a large mixing bowl.
  • Season with salt and pepper.
  • Stir in the bread cubes, cream cheese and swiss cheese.
  • Add the sauteed vegetables to the egg mixture and stir until well combined.
  • Pour into prepared pan and pack the mixture in tightly.
  • Place the pan on a baking sheet to catch any drippings.
  • Bake the frittata until firm to the touch, puffed and golden brown, about 1 hour.
  • If the top is getting too brown, cover with aluminum foil while baking.
  • Serve the frittata hot, at room temperature or cold.
  • It can also be reheated in a 350 degree oven until warmed through about 15 minutes.
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