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Cook'n with Betty Crocker 
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Vegetable Frittata |
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Serves: 6 Print this Recipe1 cup mushrooms sliced fresh 2/3 cup onions chopped 2/3 cup green bell peppers chopped or red pepper 1 1/2 cups zucchini chopped, unpeeled 3 cloves garlic minced 3 tablespoons olive oil Salt and pepper to taste 6 eggs beaten 1/2 cup half and half 4 tablespoons vermouth 1/2 teaspoon salt Dash black pepper freshly ground 1 cup bread soft cubes 1 8-ounce package cream cheese cubed 1 1/2 cups cheddar cheese shredded Sauté the vegetables in olive oil until just crisp. Sprinkle with salt and pepper. Remove from heat. Beat the eggs, adding half-and-half, vermouth, salt and pepper to taste. Add vegetable mixture and bread cubes. Fold in the cubed cream cheese carefully so cubes remain intact. Pour into a well-greased 8 x 12-inch ovenproof baking pan. Sprinkle top with Cheddar cheese. Bake for 30 to 40 minutes in 350° oven, until just firm. Let rest 10 minutes before serving. Vegetable Frittata comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Beef And Vegetables Beef Burgundy With Croutons Beef Stroganoff Chicken Drumlets Chicken Enchiladas Chicken In Zinfandel Wine Sauce Chicken Orientale Chicken Ronsard Chicken Vienna Cornish Hens With Orange-Ginger Sauce Crab Quiche Crepes Cannelloni Deviled Egg Casserole Filet Of Flounder Au Gratin Ham And Eggs Au Gratin Hot Deviled Crab Lamb In Dill Sauce Moussaka Sausage And Bacon Broil Sausage Strata Savory Chicken Bake Scalloped Oysters Seafood Thermidor Shrimp And Crab Crepes Shrimp de Jonghe Standing Rib Roast Stuffed Chicken Crepes Stuffed Leg Of Lamb Belle Helene Swedish Meatballs Swedish Pork Roast Sweet-Sour Ham Loaf Sweet And Sour Meatballs Tiajuana Skillet Tuna-Shrimp Au Gratin Turkey Breast Madeira Vegetable Frittata Chicken Livers In Onion-Wine Sauce |
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