Bell Pepper Frittata

3 cloves of garlic, 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

One 8-ounce package fresh mushrooms, sliced

6 large eggs

1/4 cup whipping cream

3 teaspoons salt

2 teaspoons freshly ground pepper

8 slices sandwich bread, cubed

One 8 ounce cream cheese

2 cups shredded Swiss cheese

You will need a spring form pan for this recipe.

Saute the first four ingredients in 1 tablespoon of oil in a large skillet until tender. Drain and pat dry, set aside. Saute squash and zucchini in 1 tablespoon of oil in a skillet until tender. Drain and pat dry, set aside. Saute mushrooms in remaining tablespoon of oil in skillet until tender. Also drain and pat dry, set aside.

Whisk together eggs and next three ingredients in a large bowl. Stir in sauteed vegetables, half of the bread crumbs, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch spring form pan, and place on a baking sheet. Pour vegetable mixture into pan. Bake at 325F for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning.

Serve this dish when warm.

Serves 8.

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Cajun Country -- New Iberia, Louisiana