Garden Vegetable Frittata - cooking recipe

Ingredients

1 tablespoon olive oil
1 tablespoon butter
3 small red potatoes, cut into 1/4-in .-thick slices
1 small red onion, thinly sliced
1 small zucchini, cut into 1/4-in . thick rounds
1 small red bell pepper, diced
1 cup firmly packed fresh baby spinach leaves, washed
1 cup shredded gruyere or 1 cup sharp cheddar cheese
1 teaspoon salt
1/2 teaspoon black pepper
10 large eggs, lightly beaten
1/4 cup cream cheese, small pieces
1 tablespoon chopped fresh rosemary

Preparation

Preheat oven to 400\u00b0F,
In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
Add spinach; cook 1 minute, until wilted.
In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
Remove skillet from heat.
Gently shake skillet to move eggs through vegetable mixture.
Scatter cream cheese over egg-vegetable mixture.
Top with rosemary.
Place skillet in oven.
Bake 18 to 20 minutes, just until eggs are set.
Remove from oven.
Cut into 6 wedges.
Serve immediately or let cool to room temperature.