Eggs Dairy: Frittata 09 by Recipe Cottage

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	Frittata 09

		Mediterranean Vegetable Frittata 8 eggs 2 cups half-and-half or light cream 2 1/2 cups Italian bread cubes 1/2 cup onion, finely chopped 1/2 cup green or red sweet pepper, finely chopped 1 tablespoon cooking oil 1/2 medium zucchini, halved lengthwise, sliced 1/4 cup crimini shiitake or button mushrooms, sliced 1/4 teaspoon salt 1/8 teaspoon pepper 1/8 teaspoon dried oregano, crushed 1/8 teaspoon dried basil, crushed 2 cooked artichoke hearts, quartered (fresh, canned or thawed frozen) 2 cups Gruyere cheese, 8 oz shredded 1 cup cheddar cheese, 4 oz shredded In a large bowl, whisk eggs and cream together till combined. Add bread cubes. Cover and chill 1 hour. In a medium skillet, cook the onion and red or green pepper in cooking oil till vegetables are tender, but not brown. Add the zucchini and mushrooms; cook till zucchini is just crisp-tender. Remove from heat. Stir in salt, pepper, oregano and basil. Stir into eggs with the artichoke hearts, shredded Gruyere cheese and 1/2 cup of the shredded cheddar cheese. Pour into a 2-quart square (8x8x2-inch) baking dish. Sprinkle with the remaining 1/2 cup cheddar cheese. Bake in a 325x oven for 55 minutes or till mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings.