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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.

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