Ingredients
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3 garlic cloves
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1 large purple onion
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2 red bell peppers
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1 yellow bell pepper
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3 tablespoons olive oil
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2 yellow squash
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2 zucchini
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1 (8 ounce) package fresh mushrooms
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6 Large eggs
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1⁄4 cup whipping cream
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Directions
Prep Time: 20m | Cook Time: 1hr 45mins | Serves: 8
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 sautéed 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
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1
Done
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Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside. |
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2
Done
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Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside. |
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3
Done
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Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside. |
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4
Done
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Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients. |
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5
Done
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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. |
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6
Done
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Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm. |
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7
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8
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14
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15
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