Vegetable Frittata

Name: Vegetable Frittata
Ingredients: 3 Tbsp. olive oil; 1 large Maui onion, thinly sliced; 3 cloves garlic, minced; 2 medium summer squash, sliced 1/4-inch; 3 medium zucchini, sliced 1/4-inch thick; 1 red bell pepper, cut in 1/4-inch strips; 1 yellow bell pepper, cut in 1/4-inch strips; 1 green bell pepper, cut in 1/4-inch strips; 2 c. broccoli flowerets; 8 oz. fresh mushrooms, sliced; 6 large eggs; 1/4 c. milk; 2 c. stale French bread cubes, 1/2-inch pieces; 8 oz. Neufchatel cheese, crumbled; 2 c. grated Swiss cheese; 2 tsp. freshly ground black pepper

16 ingredients

13 steps

Ingredients

3 Tbsp. olive oil
1 large Maui onion, thinly sliced
3 cloves garlic, minced
2 medium summer squash, sliced 1/4-inch
3 medium zucchini, sliced 1/4-inch thick
1 red bell pepper, cut in 1/4-inch strips
1 yellow bell pepper, cut in 1/4-inch strips
1 green bell pepper, cut in 1/4-inch strips
2 c. broccoli flowerets
8 oz. fresh mushrooms, sliced
6 large eggs
1/4 c. milk
2 c. stale French bread cubes, 1/2-inch pieces
8 oz. Neufchatel cheese, crumbled
2 c. grated Swiss cheese
2 tsp. freshly ground black pepper

Directions

1

Preheat oven to 350°.
2

Grease bottom and sides of a 10-inch spring-form pan (or spray pan with Pam).
3

Heat oil in a large skillet over medium-high heat.
4

Add vegetables and saute until tender-crisp, about 15 to 20 minutes.
5

While vegetables are cooking, whisk the eggs and milk together in a large mixing bowl. Stir in bread and cheeses.
6

Season with pepper.
7

Add drained sauteed vegetables to egg mixture and stir until well combined. Pour into pan and pack mixture tightly.
8

Place pan on a baking sheet to catch any leaks.
9

Bake until Frittata is firm to the touch, puffed and golden brown, about 1 hour.
10

If top is getting too brown, cover with aluminum foil.
11

Serve hot, at room temperature, or cold.
12

It can be reheated in a 350° oven until warmed through or in microwave.
13

Freezes well.