| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs, Dairy | Frittata | 6 | Servings | |
INGREDIENTS
| 1 | c | Sliced fresh mushrooms |
| 2/3 | c | Onion; chopped |
| 2/3 | c | Green pepper; chopped |
| 1 | c | Unpared zucchini; chopped |
| 1 | ts | Minced garlic |
| 2 | tb | Vegetable oil |
| 5 | Eggs | |
| 1/3 | c | Light cream |
| 1/2 | ts | Salt |
| 1 | ds | Pepper |
| 1 1/2 | c | Soft bread cubes |
| 8 | oz | Cream cheese; cut in 1/2" cubes |
| 1 | c | Cheddar cheese; shredded |
INSTRUCTIONS
1. Sauté mushrooms, onion, gr. Pepper, zucchini & garlic in oil until crisp tender. 2. Beat eggs w/cream, salt & pepper; add mushroom mixture, bread cubes, cream cheese & cheddar cheese. 3. Stir thoroughly but lightly, so cream cheese cubes are intact. 4. Pour into well-greased 9-inch pie plate. 5. Bake 350 degrees - 45 minutes or until set in center & browned. 6. Cool 5 - 10 minutes before cutting into wedges. NOTE: chop vegetables to 1/4 - 1/2 inch pieces. Recipe by: Liz Custer Posted to MasterCook Digest V1 #363 by " Liz Custer" <custer@dconn.com> on Dec 5, 1997
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