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A La Carte Mediterranean Vegetable Frittata Recipe

by Global Cookbook

Ingredients

8 x Large eggs 2 c. half-and-half or possibly light cream 21/2 c. Italian bread cubes 1/2 c. onion, finely minced 1/2 c. green or possibly red sweet pepper, finely minced 1 Tbsp. veg. oil 1/2 med zucchini, halved lengthwise sliced 1/4 c. crimini shiitake or possibly button mushrooms, sliced

1/4 tsp salt 1/8 tsp pepper 1/8 tsp dry oregano, crushed 1/8 tsp dry basil, crushed 2 x cooked artichoke hearts, quartered (you can use canned or possibly thawed frzn) 2 c. Gruyere cheese, 8 ounce shredded 1 c. cheddar cheese, 4 ounce shredded

Directions

1. In a large bowl, whisk Large eggs and cream together until combined.
2. Add in bread cubes.
3. Cover and refrigerate1 hour.
4. In a medium skillet, cook the onion and red or possibly green pepper in veg. oil until vegetables are tender, but not brown.
5. Add in the zucchini and mushrooms; cook until zucchini is just crisp-tender.
6. Remove from heat.
7. Stir in salt, pepper, oregano and basil.
8. Stir into Large eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 c. of the shredded cheddar cheese.
9. Pour into a 2-qt square (8x8x2-inch) baking dish.
10. Sprinkle with the remaining 1/2 c. cheddar cheese.
11. Bake in a 325 oven for 55 min or possibly until mix appears set when you shake it gently.
12. Remove from oven.
13. Let stand for 5 - 10 min.
14. Makes 6 servings.

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