Ingredients
-
3
-
1
-
2
-
1
-
3
-
2
-
2
-
1
-
6
-
1/4
-
2 1/2 - 3
-
2
-
8
-
1
-
2
Directions
Bell Pepper Frittata, Very colorful, beautiful and delicious treat for brunch or dinner From Southern Living, earned their highest rating This is not difficult but takes a little time because the vegetables are sauted separately I’ve also made this in a 13×9 pan, it’s just not as pretty , Mine was very veggie forward, I’m not sure I didn’t slice them thin enough, but it was still delicious! It’s hearty even though there isn’t any meat or anything A great vegetarian dish to make!
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Steps
|
1
Done
|
Saut Garlic, Onion and Peppers in 1 T Olive Oil in a Large Skillet Until Tender. Drain and Pat Dry; Set Aside. |
|
2
Done
|
Saut Squash and Zucchini in 1 T Olive Oil in Skillet Until Tender. Drain and Pat Dry; Set Aside. |
|
3
Done
|
Saut Mushrooms in Remaining 1 T Olive Oil in Skillet Until Tender. Drain and Pat Dry; Set Aside. |
|
4
Done
|
Whisk Together Eggs and Next 3 Ingredients in a Large Bowl; Stir in Sauted Vegetables, Half of Bread Cubes, and Remaining Ingredients. |
|
5
Done
|
Press Remaining Bread Cubes in Bottom of a Lightly Greased 10-Inch Springform Pan and Place on a Baking Sheet (to Catch Any Liquid That Leaks). Pour Vegetable Mixture Into Pan. |
|
6
Done
|
Bake at 325 Degrees For 1 Hour, Covering With Aluminum Foil After 45 Minutes to Prevent Excessive Browning. Serve Warm. |
