Mushroom frittata

Yield: 6 Servings

Measure Ingredient
1 cup Sliced fresh mushrooms
⅔ cup Onion; chopped
⅔ cup Green pepper; chopped
1 cup Unpared zucchini; chopped
1 teaspoon Minced garlic
2 tablespoons Vegetable oil
5 Eggs
⅓ cup Light cream
½ teaspoon Salt
1 dash Pepper
1½ cup Soft bread cubes
8 ounces Cream cheese; cut in 1/2" cubes
1 cup Cheddar cheese; shredded

1. Sauté mushrooms, onion, gr. Pepper, zucchini & garlic in oil until crisp tender.

2. Beat eggs w/cream, salt & pepper; add mushroom mixture, bread cubes, cream cheese & cheddar cheese.

3. Stir thoroughly but lightly, so cream cheese cubes are intact.

4. Pour into well-greased 9-inch pie plate.

5. Bake 350 degrees - 45 minutes or until set in center & browned.

6. Cool 5 - 10 minutes before cutting into wedges.

NOTE: chop vegetables to ¼ - ½ inch pieces.

Recipe by: Liz Custer

Posted to MasterCook Digest V1 #363 by " Liz Custer" <custer@...> on Dec 5, 1997

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