Directions:
- In a large skillet, saute peppers and onion in 1 tablespoon oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining oil until tender. Drain; pat dry and set aside.
- In a large bowl, beat the cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
- Bake, uncovered, at 325° for 60-70 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Run a knife around edge of pan to loosen; remove sides. Cut into wedges. Yield: 8-10 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 242.77 Kcal (1016 kJ) | ||
| Calories from fat | 123.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.71g | 21% | |
|---|---|---|---|
| Cholesterol | 138.32mg | 46% | |
| Sodium | 792.76mg | 33% | |
| Potassium | 327mg | 7% | |
| Total Carbs | 19.11g | 6% | |
| Sugars | 4.69g | 19% | |
| Dietary Fiber | 4.19g | 17% | |
| Protein | 11.23g | 22% | |
| Vitamin C | 60.3mg | 101% | |
| Iron | 2.4mg | 13% | |
| Calcium | 284.5mg | 28% | |
| Amount Per 100 g | |||
| Calories | 136.38 Kcal (571 kJ) | ||
| Calories from fat | 69.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.7g | 21% | |
|---|---|---|---|
| Cholesterol | 77.7mg | 46% | |
| Sodium | 445.34mg | 33% | |
| Potassium | 183.7mg | 7% | |
| Total Carbs | 10.74g | 6% | |
| Sugars | 2.64g | 19% | |
| Dietary Fiber | 2.36g | 17% | |
| Protein | 6.31g | 22% | |
| Vitamin C | 33.9mg | 101% | |
| Iron | 1.4mg | 13% | |
| Calcium | 159.8mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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