A frittata is an Italian omelette. This one is actually much larger than most frittatas, baked in the oven in a springform pan. The Italians I served it to asked for seconds, which I considered a compliment.
Yield: serves 8
- 3 T. olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 3 bell peppers (preferably 1 each of red, green, and yellow), seeded and cut into strips
- 1 medium head of broccoli, cut into florets, peel the tough outer part of the stem and dice
- 2-3 C. (8-10 oz./200-300 g) mushrooms, thinly sliced
- 3 medium zucchini or yellow squash, thinly sliced
- 1 (8 oz./200 g) pkg. cream cheese
- 6 eggs
- 1/4 C. (65 ml) heavy cream
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 C. stale bread cubes
- 2 C. (250 g) shredded Swiss, cheddar, or Gouda cheese
1. Heat oil in a sauté pan and cook the onion, garlic, peppers, and broccoli stirring occasionally until crisp-tender. Set aside in a large bowl.
2. Add a bit more oil to the pan and cook the mushrooms and zuc- chini together. Add to the bowl.
3. In a separate bowl, stir cream cheese until softened. Add the eggs and heavy cream and blend well. Stir in the bread, Swiss cheese, salt, and pepper.
4. Add the sautéed vegetables to the egg mixture and stir to com- bine.
5. Pour the mixture into a well-greased springform pan and pack lightly. Place pan on a cookie sheet to catch any leaks.
6. Bake in a 350° F (180° C) until golden, about an hour. A knife in- serted in the center should come out clean.
If you enjoyed this recipe you might want to purchase the PDF version of Debbie’s cookbook Around Our Table, a great way to keep your recipes handy no matter where you are in the world. For more information, go to http://ciaofromdebbie.com/cookbooks/
For additional recipes, please visit: http://ciaofromdebbie.com
About the authorView all articles by: Debbie Peck
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