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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|Serving Size: 1 Serving (465g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 170 (47%)|
|Amt Per Serving||% DV|
|Total Fat 18.9g||25 %|
|Saturated Fat 9.8g||49 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 1.7g|
|Cholesterol 52.5mg||16 %|
|Sodium 447mg||15 %|
|Potassium 885.8mg||23 %|
|Total Carbohydrate 27.9g||8 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 24.6g|
|Protein 21.3g||30 %|
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Calories per serving: 358
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