Mediterranean Vegetable Frittata

8 eggs
2 cup half-and-half or light cream
2 1/2 cup Italian bread cubes
1/2 cup onion, finely chopped
1/2 cup green or red sweet pepper, finely chopped
1 tbsp cooking oil
1/2 med zucchini, halved lengthwise sliced
1/4 cup crimini shiitake or button mushrooms, sliced
1/4 tsp salt
1/8 tsp pepper
1/8 tsp dried oregano, crushed
1/8 tsp dried basil, crushed
2 x cooked artichoke hearts, quartered (you can use canned or thawed frozen)
2 cup Gruyere cheese, 8 oz shredded
1 cup cheddar cheese, 4 oz shredded

In a large bowl, whisk eggs and cream together till combined. Add bread cubes. Cover and chill 1 hour.

In a medium skillet, cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown.

Add the zucchini and mushrooms; cook till zucchini is just crisp-tender. Remove from heat.

Stir in salt, pepper, oregano and basil. Stir into eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese.

Pour into a 2-quart square (8x8x2-inch) baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese.

Bake in a 325 oven for 55 minutes or till mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes.

Makes 6 servings