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Gigi’s Bell Pepper, Squash and
Cheese Frittata



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“The egg, that perfect, pristine, primal object – we may not gobble it up as
profusely now as we used to, but every mouthful should be memorable…"
~ Julia Child

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Gigi’s Bell Pepper, Squash and
Cheese Frittata

3 cloves garlic, minced
1 large purple onion, sliced
2 red bell peppers, cut into thin strips
1 yellow bell pepper, cut into thin strips
3 tablespoons olive oil, divided
2 yellow squash, thinly sliced
2 zucchini, thinly sliced
8 ounces fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2 to 3 teaspoons salt
2 teaspoons freshly ground black pepper
1 teaspoon dried basil, crumbled
8 slices sandwich bread, cubed
[I use cubed French bread.]
8 ounces cream cheese, cubed
2 cups (8 ounces) shredded
Monterey Jack cheese

Sauté garlic, onion, red and yellow bell peppers in 1 tablespoon oil in a large skillet until tender. Drain and pat dry; set aside. Sauté squash and zucchini
in 1 tablespoon oil in skillet until tender. Drain and pat dry; set aside.
Sauté mushrooms in remaining tablespoon oil in skillet until tender. Drain
and pat dry; set aside.
Whisk together eggs, cream, salt, pepper and basil in a large bowl; stir in sautéed vegetables. half of bread cubes, cream cheese and cheese. Press remaining bread cubes in bottom of a lightly greased 10-inch springform
pan and place on a baking sheet to catch any liquid that might leak from
the pan. Pour vegetable mixture into pan. Bake at 325 degrees F. for 1
hour, covering with aluminum foil after 45 minutes to prevent excessive
browning. Serve warm. 8 servings.

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