Deep Dish Frittata
CDKitchen https://www.cdkitchen.com
Serves/Makes: 6 | Ready In: 1-2 hrs
Ingredients:
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
Directions:
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
Recipe Location: https://www.cdkitchen.com/recipes/recs/259/Deep_Dish_Frittata22072.shtml
Recipe ID: 9339
Nutrition:
per serving: 471 calories, 33g fat, 16g carbohydrates, 28g protein.
This recipe is from CDKitchen https://www.cdkitchen.com
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