Vegetable Frittata - cooking recipe

Ingredients

1 large Spanish onion
3 cloves garlic
3 medium summer squash
3 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
8 oz. fresh mushrooms
3 Tbsp. olive oil
6 eggs
1/4 c. heavy or whipping cream
2 tsp. salt
2 tsp. freshly ground pepper
2 c. (1/2-inch) dried French bread cubes
8 oz. cream cheese, finely chopped
2 c. shredded Swiss cheese

Preparation

Thinly slice the onion and mince the garlic.
Cut the squash and zucchini into 1/4-inch slices.
Seed the bell peppers and cut into 1/4-inch strips.
Slice the mushrooms.
Heat the olive oil in a large saucepan over medium-high heat.
Add the vegetables.
Saut the vegetables for 15 to 20 minutes or until tender-crisp.
Whisk the eggs and cream in a large bowl.
Add the salt and pepper.
Add the bread cubes, cream cheese and Swiss cheese and mix well.
Add the sauted vegetables and mix well.
Pour into a greased 10-inch spring-form pan or a 9 x 13-inch baking pan, packing the mixture firmly.
Place the pan on a baking sheet.
Bake at 350\u00b0 for about 1 hour or until firm to the touch, puffed and golden brown.
Cover the top with foil to prevent overbrowning if necessary.
Place the spring-form pan on a serving plate.
Loosen the frittata from the side and remove the side of the pan.
Cut into small squares. Serve the frittata hot, at room temperature or cold.
May reheat cooked frittata at 350\u00b0 for 15 minutes or until warmed through, if desired.
Yield:
48 small appetizers.