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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 8 |
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This recipe comes from Jane and Michael Stern. It's a great way to use bounty from your veggie garden. Served with muffins and fruit, it makes a wonderful breakfast or brunch. Ingredients:
1 cup zucchini, sliced and halved |
1 cup mushroom |
3/4 cup green bell pepper, chopped |
3/4 cup onion, chopped |
1 garlic clove, minced |
3 tablespoons olive oil |
6 eggs |
1/4 cup cream (i use half and half) |
1 lb cream cheese |
2 cups cubed white bread, crusts removed |
1 1/2 cups grated sharp cheddar cheese |
1/2 teaspoon salt |
1/2 teaspoon pepper |
Directions:
1. Saute zucchini, mushrooms, bell pepper, onion, and garlic in oil until soft. Cool.
2. Preheat oven to 350ºF.
3. Beat eggs and cream together in a large bowl. Add cream cheese in small bits. Add bread, cheddar, and cooled vegetables. Add salt and pepper.
4. Pour mixture into a well buttered 10 inch springform pan.
5. Bake 55 minutes. Let stand 10-15 minutes before serving.
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