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Squash and Pepper Frittata Recipe

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This recipe for Squash and Pepper Frittata, by , is from The Jay and Gary Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Tuesday, March 31, 2009


3 bell peppers (red, green, yellow), thinly sliced
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
1 purple onion, sliced
1 8-oz. pkg. mushrooms, sliced
2 cloves garlic, minced
2 T. olive oil
6 eggs, beaten
1/4 c. milk
2 tsp. each salt and pepper
1 8-oz. pkg. low fat cream cheese
2 c. Swiss cheese, shredded
10 slices bread, crusts removed, cubed

Saute vegetables and garlic in oil until tender. Drain well and pat dry. Mix eggs, milk, salt and pepper in a large bowl. Add vegetables, cheeses and half of bread cubes. Place remaining bread on the bottom of a 10-inch, greased springform pan. Press until bread is smooth and pastry-like. Pour all other ingredients on top of bread. Bake covered in 325 oven for about one hour.




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