Ingredients:
3 tablespoons olive oil
1 large Spanish onions, thinly sliced
3 cloves garlic, crushed
3 medium summer squash, sliced 1/4 thick 3 medium zucchini, slcied 1/4 thick
1 red bell peppers, seeded diced
1 green peppers or 1 yellow peppers, seeded and diced
8 ounces fresh mushrooms, sliced
6 large eggs ( egg substitute will work)
1/4 cup heavy cream ( I use regular milk and sometimes even skim)
salt
2 teaspoons ground black pepper
2 cups stale French bread cubes
8 ounces cream cheese, softened ( reduced fat will work)
2 cups grated swiss cheese
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.
Servings: 8-10
Time preparation: 30 min.
Time total: 90 min.