By Doris Schechter

Preheat oven to 350 F. and grease a 10” spring-form pan.
3 tablespoons olive oil to medium
1 large Spanish onion thinly sliced
3 cloves minced garlic
3 summer squash- sliced 1/4″
3 zucchini- sliced 1/4″
I red, 1 yellow and 1 green pepper- 1/4″ strips
8 ounces sliced mushrooms
6 eggs
¼ cup heavy cream
1 teaspoon salt and 1 teaspoon pepper
2 cups stale French bread cubed
8 ounces cream cheese, crumbled
2 cups grated Swiss cheese

Sauté vegetables until crisp and tender-20 minutes. Whisk together liquid ingredients, stir in bread and cheese and add vegetables. Stir to well combined. Pour ingredients pan, pack tightly into spring-form pan and place on baking sheet. Bake until firm-1 hour. If too brown cover with tinfoil.

2 thoughts on “Frittata

  1. As I write this, the frittata is in the oven. Making it for Shabbat lunch to have with lasagne.

    A couple items need clarification, though.

    The first ingredient is what olive “of-hen”, I assume this means olive oil.
    How does one crumble cream cheese? I cut it, into pieces, if you will.
    As a note, instead of using stale French bread cubed, I used Osem crutons.

    Can I post a finished product? How would I do that?
    It sure is a colorful dish.