Georgian House B&B

Annapolis, Maryland

Specialty Recipe

Vegetable Frittata

Georgian House Website

Ingredients

3 cloves garlic, minced

1 large purple onion, sliced

2 red bell peppers, cut into thin strips

1 yellow bell pepper, cut into thin strips

3 Tablespoons olive oil, divided

2 yellow squash, thinly sliced

2 zucchini, thinly sliced

One 8-ounce package fresh mushrooms, sliced

6 large eggs or egg substitute

1/4 cup whipping cream

2 teaspoons salt

2 teaspoons freshly ground pepper

8 slices bread (sandwich-sized), cubed

One 8-ounce package cream cheese or low-fat cream cheese, cubed

2 cups (8 ounces) shredded Swiss cheese

Saute garlic, onions, and peppers in 1 Tablespoon oil in a large skillet until tender. Drain and pat dry; set aside. Saute squash and zucchini in 1 Tablespoon oil in skillet until tender. Drain and pat dry; set aside. Saute mushrooms in remaining 1 Tablespoon oil in skillet until tender. Drain and pat dry; set aside.

Whisk together eggs and next 3 ingredients in a large bowl; stir in sauteed vegetables, half of bread cubes, and remaining ingredients. Press remaining bread cubes in bottom of a lightly greased 10-inch springform pan, and place on a foil-covered baking sheet. Pour vegetable mixture into pan. Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

Serves: 8

• Georgian House on VirtualCities.com
• Georgian House Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)