Bell Pepper Frittata - cooking recipe

Ingredients

3 garlic cloves, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 (8 ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2 - 3 teaspoons salt
2 teaspoons fresh ground pepper
8 slices sandwich bread, cubed
1 (8 ounce) package cream cheese, cubed
2 cups shredded swiss cheese

Preparation

Saute garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
Saute squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
Saute mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients.
Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan and place on a baking sheet (to catch any liquid that leaks). Pour vegetable mixture into pan.
Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.