Mushroom Frittata

Name: Mushroom Frittata
Ingredients: 1 cup sliced fresh mushrooms; 12 cup chopped onion; 12 cup chopped green pepper; 1 cup chopped unpeeled zucchini; 1 teaspoon minced garlic; 2 tablespoons salad oil; 5 eggs; 13 cup light cream; 12 teaspoon salt; 14 teaspoon pepper; 1 12 cups soft bread cubes, lightly packed (about 3 slices); 1 (8 ounce) package cream cheese, cut into cubes; 4 ounces shredded sharp cheddar cheese (1 cup)

13 ingredients

8 steps

Ingredients

1 cup sliced fresh mushrooms
12 cup chopped onion
12 cup chopped green pepper
1 cup chopped unpeeled zucchini
1 teaspoon minced garlic
2 tablespoons salad oil
5 eggs
13 cup light cream
12 teaspoon salt
14 teaspoon pepper
1 12 cups soft bread cubes, lightly packed (about 3 slices)
1 (8 ounce) package cream cheese, cut into cubes
4 ounces shredded sharp cheddar cheese (1 cup)

Directions

1

Preheat oven to 350F.
2

In a large skillet saute mushrooms, onion, green pepper, zucchini, and garlic in oil until crisp tender.
3

Beat eggs with cream, salt, and pepper.
4

Add mushroom mixture to a bowl with the bread cubes, cream cheese, and cheddar cheese.
5

Stir thoroughly, but gently, so that cream cheese cubes are left in shape.
6

Pour into a well greased 9-inch pie plate.
7

Bake for 30 minutes, or until set in the center.
8

Cool for 10 minutes before cutting into wedges.

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