Vegetable Frittata

Serves 8

Ingredients:

·      3 tablespoons extra-virgin olive oil

·      1 large onion, thinly sliced

·      3 garlic cloves, minced

·      3 summer squash, sliced 1/4-inch thick

·      3 red peppers, cored, seeded and ribs removed, and cut into strips

·      1//2 pound sliced mushrooms

·      6 extra-large eggs

·      1/4 cup heavy cream

·      1 teaspoon kosher salt

·      1 teaspoon freshly ground pepper

·      2 cups stale plain croutons, from day old French bread

·      1/2 pound (8 ounces) cream cheese, cut into small cubes

·      2 cups grated Swiss cheese

Instructions:

1.    Preheat the oven to 350 degrees F.  Grease a 10-inch-round, 2-inch-deep cake pan, and set aside. 

2.    In a large skillet, heat the oil over medium-high heat until hot but not smoking.  Add the onion, garlic, squash, red peppers, and mushrooms and sauté, stirring, until cooked, but still crisp-tender, about 20 minutes.  Remove from the heat to cool slightly.

3.    In a large bowl, whisk together the eggs, cream, salt, and pepper.  Stir the croutons until combined, then add the cream cheese and Swiss cheese and stir well again.  Stir the sautéed vegetables until completely incorporated.

4.    Pour the mixture into the prepared pan and level the top.  Bake about 1 hour, until firm.  Check at the halfway point, and if the top is browning too quickly, lay a piece of foil loosely over the top of the pan.

5.    Let stand 10 to 15 minutes to rest before serving slightly warm, when the fritatta is at its very best.Make it stand out.

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