Recipe(tried): Vegetable Frittata (using zucchini, mushrooms bread cubes and cream cheese)

Hello Everyone!

Last night we enjoyed a delicious Vegetable Frittata along with yummy Blueberry Lemon Muffins. You know, a frittata is simply the Italian word for a giant omelette. This one is a wonderfully delicious recipe from Michael and Jane Stern. I wish I had their job of going around and tasting yummy food from different establishments around the states! All of their books are amazingly fun to read and the recipes they collect, oh my!!

This is delicious leftover the next day for lunch. It will become one of your favorites too!

Enjoy! Gina

VEGETABLE FRITATTA

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
2 pkg. (8 oz. each) cream cheese, softened
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. ground black pepper

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil until barely soft. Set aside to cool.

Preheat oven to 350 degrees F.

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.

Makes 6-8 servings
Source: Real American Food by Michael and Jane Stern