This dish is a bit like a crustless quiche or souffle. For a more golden appearance, run it under the broiler for two to three minutes after baking."This is one of the yummiest breakfast dishes I have ever had. I double the recipe and take it to potlucks. Everyone asks for the recipe. " - Kwinters58
Yield: 4 Ready in 2 hours
135 people trying soon
Verified by stevemur
|1/4 cupSkim milk|
|1 cupWhole wheat bread; cubed|
|1 cupMozzarella or swiss cheese; shredded|
|2 ounceCream cheese; cubed|
|1 tablespoonVegetable oil|
|1 Onion; chopped|
|1 cupZucchini; chopped|
|1 cupMushroom; chopped|
|1 Sweet red or green pepper; chopped|
|2 clovesGarlic; minced|
|1/2 teaspoonDried Oregano|
|1 pinchCrushed hot pepper flakes|
|2 Tomatoes; thinly sliced|
|1/4 cupParmesan; freshly grated|
Vegetable Frittata Preparation
In large bowl, whisk together eggs, milk and pepper; stir in bread, mozzarella and cream cheese. Set aside.
In 10-inch (25 cm) ovenproof skillet, heat oil over medium-high heat; saute onion, zucchini, mushromms, red pepper, garlic, oregano and hot pepper flakes for 2 or 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well.
Arrange tomatoes over top; sprinkle with Parmesan. Bake in 375 (190) oven for 25 minutes or until egg mixture is set and golden. Cut into wedges to serve.
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