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Mediterranean Vegetable Frittata
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- #8881
Tough to go wrong with a frittata. You can fill it up with all manner of tasty stuff, like the Mediterranean medley of zucchini, mushrooms, and artichoke hearts in this recipe.
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
8 eggs
2 cups light cream or half-and-half
2 1/2 cups cubed Italian bread
1 tablespoon cooking oil
1/2 cup finely chopped onion
1/2 cup finely chopped green or red bell pepper
1/2 medium zucchini, halved lengthwise, sliced
1/4 cup sliced crimini, shiitake or button mushrooms
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
2 canned or frozen quartered artichoke hearts
2 cups shredded Gruyere cheese
1 cup shredded Cheddar cheese
directions
Combine the eggs and cream in a large bowl and beat until uniform in color. Stir in the bread cubes so they are coated in the mixture. Cover the bowl and refrigerate for 1 hour.
Preheat the oven to 325 degrees F.
Heat the oil in a large oven-proof skillet over medium heat. Add the onion and bell pepper and cook, stirring frequently, until the vegetables are soft.
Add the zucchini and mushrooms and cook for 3-5 minutes or until the zucchini is just tender.
Remove the skillet from the heat. Stir the salt, pepper, oregano, basil, artichoke hearts, Gruyere cheese, half of the Cheddar cheese, and the sauteed vegetables into the chilled egg mixture. Wipe out the skillet. Transfer the egg mixture back to the skillet and top with the remaining Cheddar cheese.
Place the skillet in the oven and bake at 325 degrees F for 55 minutes or until it is set in the middle. Remove the skillet from the oven and let stand for 5 minutes before slicing and serving the frittata.
nutrition data
552 calories, 37 grams fat, 26 grams carbohydrates, 30 grams protein per serving.
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