Vegetable Frittata

Name: Vegetable Frittata
Ingredients: ½ pound cream cheese, cut into chunks; 2 cups shredded Jarlsberg or Swiss cheese; Salt and black pepper to taste; 1 to 2 slices day-old country bread, cut into ½-inch cubes; 2 cups shredded Jarlsberg or Swiss cheese; 6 large eggs; 1 yellow bell pepper, seeded and cut into ¼-inch-thick strips; 1 red bell pepper, seeded and cut into ¼-inch-thick strips; 3 summer squash, sliced ¼ inch thick; Salt and black pepper to taste; 3 tablespoons chopped fresh basil leaves; ¼ cup cream or evaporated milk; ¼ cup cream or evaporated milk; 3 medium zucchini, sliced ¼ inch thick; ½ pound fresh mushrooms, sliced; 1 large yellow onion, chopped; ¼ cup olive oil

Preparation info

Makes one 10 inch frittata, serves
8

Difficulty
Easy

Appears in

The Bread Lover's Bread Machine Cookbook

By Beth Hensperger

Published 2000

About

This egg casserole is baked in a deep springform pan, unusual for a fritatta, and served in wedges like a cake. Although it takes a bit of time to assemble, it can be baked a day ahead and reheated. Serve hot, room temperature, or cold, for brunch or supper. This is great party food.

Ingredients

¼ cup olive oil
1 large yellow onion, chopped
½ pound

Supper
Vegetarian
Brunch

Method

Preheat the oven to 350°F. Grease the bottom and sides of a 10-inch springform pan. If it might leak, cover the outside bottom and up the sides with a sheet of aluminum foil or plan to place it on a baking sheet to catch the leaks.
Heat the olive oil i