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The Gables Bed and Breakfast Inn

Santa Rosa, California

Specialty Recipe

Fresh Vegetable Frittata

2 to 3 Tablespoon olive oil
1 large red onion, sliced
3 cloves garlic, sliced
3 yellow squash, sliced 1/4 inch thick
3 zucchini, sliced 1/4 inch thick
1 red bell pepper, sliced into strips
1 yellow pepper, sliced into strips
1 green pepper, sliced into strips
6 to 8 steamed, sliced red creamers (tiny red potatoes, 6 to 8 to the pound)
8 ounces fresh mushrooms, sliced
8 large eggs
1/4 cup milk or cream
2 teaspoons salt
2 teaspoons freshly ground pepper
2 cups French bread cubes (1/2 inch)
8 ounces cream cheese, cubed
2 cups grated Swiss or Mozzarella cheese
1 teaspoon dried basil, or 1/4 cup sliced fresh
1/2 cup grated Parmesan cheese

In olive oil, saute onion and garlic for a minute or so, then add peppers, squash, and mushrooms, and saute until vegetables barely become tender. Do not overcook. Let cool. Beat eggs with milk, fold all ingredients together lightly but thoroughly, and pack into a 10 x 2-inch springform pan. Put pan on a cookie sheet or baking pan to catch drips, and bake at 350 degrees F from an hour to 1 hour 15 minutes, or until center is set. Let cool for 10 minutes, unmold, slice, and serve.

At The Gables Bed and Breakfast Inn, this frittata is served with either a dollop of sour cream and garnish of fresh garden tomatoes and fresh basil in spring and summer, or with hollandaise sauce in the fall and winter months.


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