Vegetable Frittata - cooking recipe

Ingredients

3 Tbsp. olive oil
1 large Maui onion, thinly sliced
3 cloves garlic, minced
2 medium summer squash, sliced 1/4-inch
3 medium zucchini, sliced 1/4-inch thick
1 red bell pepper, cut in 1/4-inch strips
1 yellow bell pepper, cut in 1/4-inch strips
1 green bell pepper, cut in 1/4-inch strips
2 c. broccoli flowerets
8 oz. fresh mushrooms, sliced
6 large eggs
1/4 c. milk
2 c. stale French bread cubes, 1/2-inch pieces
8 oz. Neufchatel cheese, crumbled
2 c. grated Swiss cheese
2 tsp. freshly ground black pepper

Preparation

Preheat oven to 350\u00b0.
Grease bottom and sides of a 10-inch spring-form pan (or spray pan with Pam).
Heat oil in a large skillet over medium-high heat.
Add vegetables and saute until tender-crisp, about 15 to 20 minutes.
While vegetables are cooking, whisk the eggs and milk together in a large mixing bowl. Stir in bread and cheeses.
Season with pepper.
Add drained sauteed vegetables to egg mixture and stir until well combined. Pour into pan and pack mixture tightly.
Place pan on a baking sheet to catch any leaks.
Bake until Frittata is firm to the touch, puffed and golden brown, about 1 hour.
If top is getting too brown, cover with aluminum foil.
Serve hot, at room temperature, or cold.
It can be reheated in a 350\u00b0 oven until warmed through or in microwave.
Freezes well.