This is my favorite Frittata, especially because it is prepared in the oven.

Vegetable Fritatta

1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper (or red)
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream (I use heavy cream because it taste better)
1 lb. cream cheese
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese (or mozzarella or Provolone)
1/2 tsp. salt
1/2 tsp. pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil until 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.

Servings: 6-8