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Deep Dish Frittata
Yield: 6 Servings

2 Tbsp olive oil
3/4 cup chopped onion
1 large clove garlic, minced
1 1/2 cup sliced mushrooms
1 1/2 cup chopped zucchini
1 1/2 cup chopped sweet red peppers
1/4 lb prosciutto, coarsely chopped
1/4 cup chopped fresh basil (or 1 tsp. dried)
9 eggs
1 cup light cream
2 cup stale bread cubes ( 1/2" cubes)
1 1/2 cup shredded provolone cheese
1/3 cup crumbled feta cheese (about 2 ounces
salt and pepper

In large skillet over medium heat, heat oil. Add onions and cook
until softened, about 5 minutes. Add garlic, mushrooms, zucchini
and red peppers; cook, stirring often, for 2 to 5 minutes, until
tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer.
In large bowl, lightly beat together eggs and cream. Stir in bread
cubes, cooked vegetables, cheeses and salt and pepper. Line inside
bottom edge of 10 inch springform pan with foil to prevent leakage;
grease pan well. Pour in egg mixture. Bake in 350 F oven for 50
to 60 minutes or until puffed and knife inserted comes out clean.
Let stand for 10 minutes then remove sides of pan. Cut into wedges.
Prep time: about 40 minutes Baking time: 50-60 minutes Yield:
6-8 servings


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