Vegetable Frittata
serves 6-8

Michael and Jane Stern
Real American Food

1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
1 lb. cream cheese
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool.

Preheat oven to 350. Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar, and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 minutes. Let stand 10-15 minutes before serving.