BRUNCH FRITATTA

3 tbsp. olive oil
1 large onion, sliced
3 cloves garlic, minced
3 summer squash, sliced 1/4-inch thick
3 zucchini, sliced 1/4-inch thick
2 cups grated Swiss cheese
1 red, yellow and green bell pepper, seeds removed and cut 1/4-inch wide strips
8 oz. fresh mushrooms, sliced
6 large eggs
1/4 cup heavy (whipping) cream
2 tsp. salt & pepper
2 cups stale French bread, cut into 1/2-inch cubes
1 (8 oz.) pkg. cream cheese, softened

Preheat oven to 350 degrees F. Grease bottom and sides of 10-inch springform pan.

Heat oil in large pot. Add onion, garlic, squash, zucchini, peppers and mushrooms. Saute, stirring and tossing vegetables occasionally, until crisp tender, 15 to 20 minutes.

While vegetables are cooking, whisk eggs and cream together in large mixing bowl. Season with salt and pepper. Stir in bread, cream cheese and Swiss cheese. Add vegetables to egg mixture and stir until well combined. Pour into pan and pack mixture tightly.

Bake until firm, about 1 hour. If the top gets to brown, cover with foil. Serve hot or cold.

Serves 8.