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Zucchini-Mushroom Frittata Recipe

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This recipe for Zucchini-Mushroom Frittata, by , is from The Hudson-Jones Family Reunion Cookbook 2008, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Colleen Linhart
Added: Wednesday, July 9, 2008


2 medium zucchini, chopped
1/2 pound fresh mushrooms, chopped
1 medium-size green pepper, chopped
1 medium onion, chopped
1 clove garlic, minced
3 tbsp. vegetable oil
6 eggs
1/4 c. half-and-half
1 (8 ounces) package cream cheese, cut into small pieces
2 c. cubed day-old white bread, crust removed
1 1/2 c. (6 ounces) grated cheddar cheese
1/3 tsp. salt
1/8 tsp. pepper

Saute zucchini, mushrooms, green pepper, onion and garlic in oil in a skillet 5 minutes or until tender. Set aside.

Beat eggs and half-and-half in a bowl. Add cream cheese, bread, cheddar cheese, salt, pepper and vegetable mixture. Mix well.

Pour mixture into a greased 10-inch springform pan or 9" square baking dish; bake at 350 for 45-50 minutes or until browned and set. Let stand 10 minutes. If using springform pan, carefully remove sides of pan and transfer frittata to a warm serving plate. Serve immediately. Yield: 8 servings.




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