Bell Pepper Frittata Recipe

Ingredients for Bell Pepper Frittata

• Garlic Cloves
• Purple Onion
• Red Bell Peppers
• Yellow Bell Pepper
• 3 teaspoons olive oil
• Yellow Squash
• 1/2 cup chopped yellow squash
• Fresh Mushrooms
• 8 large eggs
• Whipping Cream
• 1/4 teaspoon salt
• Fresh Ground Pepper
• Sandwich Bread
• Cream Cheese
• Swiss Cheese

How to Make Bell Pepper Frittata

1. Heat 1 teaspoon olive oil in a large skillet over medium heat. Add 1/2 cup chopped onion and 2 cloves minced garlic. Sauté until softened, about 5 minutes.
2. Add 1 cup chopped bell peppers (any color combination) to the skillet. Sauté until tender-crisp, about 7-10 minutes.
3. Remove the onion, garlic, and peppers from the skillet; drain on paper towels and set aside.
4. Add another teaspoon of olive oil to the skillet. Add 1/2 cup chopped zucchini and 1/2 cup chopped yellow squash. Sauté until tender, about 5-7 minutes.
5. Remove the squash and zucchini from the skillet; drain on paper towels and set aside.
6. Add another teaspoon of olive oil to the skillet. Add 1 cup sliced mushrooms. Sauté until tender, about 5-7 minutes.
7. Remove the mushrooms from the skillet; drain on paper towels and set aside.
8. In a large bowl, whisk together 8 large eggs, 1/2 cup milk, 1/4 cup grated Parmesan cheese, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
9. Stir in the sautéed vegetables, 1/2 cup cubed bread (day-old is best), and 1/4 cup chopped fresh herbs (such as chives, parsley, or oregano).
10. Lightly grease a 10-inch springform pan. Press the remaining 1/2 cup cubed bread into the bottom of the pan.
11. Pour the vegetable and egg mixture into the prepared pan.
12. Bake in a preheated oven at 325°F (160°C) for 45 minutes. Cover with aluminum foil and bake for another 15 minutes, or until the frittata is set and lightly browned.
13. Let cool slightly before serving warm.