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VEGETABLE FRITTATA

2 Tablespoons vegetable oil cup diced green bell pepper cup diced mushrooms (FOR VARIETY SLICE SOME OF THE VEGGIES) cup diced zucchini cup diced onion cup diced pimento or red bell pepper 6 large eggs 2 packages (8 ounces each) cream cheese, softened (may used fat free) cup milk 2 cups cubed white bread (Can decrease bread without loss of texture.) 6 ounces Cheddar cheese, shredded (1 cups) 1 teaspoon salt teaspoon garlic powder teaspoon freshly ground pepper Preheat oven to 350 degrees. 1. Lightly grease a quiche or 9-inch springform pan. 2. Heat oil in a large skillet. Add bell pepper, mushrooms, zucchini, onion, and pimento or red bell pepper. Saute until tender. Drain. Transfer to a large bowl. 3. Beat eggs with cream cheese and milk until smooth. Add egg mixture to vegetable mixture. Stir to combine. 4. Add bread, cheese, salt, garlic powder, and pepper. Combine well. Pour into prepared pan. 5. Bake 30 minutes. 6. Cool 10 to 20 minutes. Cut into wedges.

9/99 Made one with sausage and one without for Riverbend Teacher/Staff Welcome Back Brunch. Both were a BIG hit! 5/06 Added pre-cooked fajita chicken for Megans graduation brunch. Big hit!

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