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Full Online Book HomeLearning KitchenBreakfastandbrunches - Frittata - Frittata By Bingham
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Breakfastandbrunches - Frittata -  Frittata By Bingham Post by :mastersgtd Category :Learning Kitchen Author :Unknown Date :December 2011 Read :3340

Click below to download : Breakfastandbrunches - Frittata - Frittata By Bingham (Format : PDF)

Breakfastandbrunches - Frittata - Frittata By Bingham

Step 1:
Cube 8 slices of bread. Press cubed bread in the bottom of a greased spring form pan. Only use enough bread to cover bottom-set remaining bread aside.


Step 2:
1 large purple onion-sliced
2 large red peppers-cut into thin strips
2 large yellow peppers-cut into thin strips

Saute in 1 TBSP olive oil and 1/2 tsp minced garlic until tender; drain and pat dry; set aside.


Step 3:
2 medium yellow squash-cut into thin slices
2 medium zucchini-cut into thin slices

Saute in 1 TBSP olive oil and 1/2 tsp minced garlic until tender; drain and pat dry; set aside.


Step 4:
1 (8oz) package of mushrooms-cut into thin slices

Saute in 1 TBSP olive oil and 1/2 tsp minced garlic until tender; drain and pat dry; set aside.


Step 5:
6 large eggs
1/4 cup whipping cream
3 teaspoons salt
2 teaspoons coarsely ground black pepper
1 (8 oz) package of cream cheese-cubed
2 cups shredded Swiss cheese

Whisk together the above ingredients. Fold in all saute vegetables and remaining bread crumbs. Pour into a large spring form pan. Bake at 325 for 1 hour. After 45 minutes of baking, if vegetables appear too brown, cover with foil for the remaining 15 minutes.


Note: You may want to place aluminum foil around the base of the springform pan. This has a tendency to drip.

Note: Make a day ahead. Slice when chilled; reheat to serve

Makes 10-12 slices
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