Vegetable Frittata

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

Special utensil: 10 inch spring from pan.

Preheat oven to 325F. Saute first 4 ingredients in 1 tablespoon oil in large skillet until tender; drain, pat dry and set aside. Saute squash and zucchin1 in 1 tablespoon oil in skillet until tender; drain, pat dry and set aside. Saute mushrooms in remaining tablespoon of oil in skillet until tender drain pat dry and set aside. Whisk together eggs and next 3 ingredients in large bowl. Stir in sauteed veggies, half of bread cubes and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10 inch spring from pan an place on baking sheet. Catch any liquid that may leak from spring from pan. Pour veggies over bread cubes. Bake 1 hour covering with foil the last 15 minutes to prevent over browning.

Serves 8.

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Cajun Country -- New Iberia, Louisiana