2 tablespoons olive oil 3/4 cup chopped onion 1 large clove garlic, minced 1 1/2 cup sliced mushrooms 1 1/2 cup coarsely chopped zucchini 1 1/2 cup coarsely chopped red bell pepper 1/4 pound Prosciutto, coarsely chopped 1/4 cup chopped fresh basil OR 1 teaspoon dried basil 9 eggs 1 cup light cream 2 cups stale bread cubes ( 1/2" cubes) 1 1/2 cup shredded provolone cheese 1/3 cup crumbled feta cheese 1/4 teaspoon each salt and pepper
In large skillet over medium heat, heat oil. Add onions and cook until softened, about 5 minutes. Add garlic, mushrooms, zucchini and red peppers; cook, stirring often, for 2 to 5 minutes, until tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer.
In large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, cheeses and salt and pepper.
Line inside bottom edge of 10 inch springform pan with foil to prevent leakage; grease pan well. Pour in egg mixture.
Bake in 350 degrees F oven for 50 to 60 minutes or until puffed and knife inserted comes out clean. Let stand for 10 minutes then remove sides of pan. Cut into wedges.
Recipe Source: Homemaker's Magazine
471 calories, 33 grams fat, 16 grams carbohydrates, 28 grams proteinper serving. This recipe is low in carbs.