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Nutrition Facts
Serving Size 1 (333g) Recipe makes 8 servings
Calories 440
Calories from Fat 271		(61%)
Amount Per Serving		%DV
	Total Fat 30.2g	46%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 10.9g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 224mg		74%
Sodium 1101mg		45%
Potassium 638mg		18%
Total Carbohydrate 25.5g		8%
	Dietary Fiber 3.2g	12%
	Sugars 6.0g
Protein 19.1g		38%
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Brunch

sugaree

Bell Pepper Frittata

Recipe #114863 | 1¾ hours | 45 min prep | add private note

⁽¹²⁾ RATE IT NOW Print Recipe

By: LonghornMama
Mar 31, 2005

Very colorful, beautiful and delicious treat for brunch or dinner. From Southern Living, earned their highest rating. This is not difficult but takes a little time because the vegetables are sautéed separately. I've also made this in a 13x9 pan, it's just not as pretty.

SERVES 8 (change servings and units)

Ingredients

3 garlic cloves, 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
1 (8 ounce) package fresh mushrooms, sliced
6 large eggs
1/4 cup whipping cream
2 1/2-3 teaspoons salt
2 teaspoons fresh ground pepper
8 slices sandwich bread, cubed
1 (8 ounce) package cream cheese, cubed
2 cups shredded swiss cheese

Directions

1
Sauté garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
2
Sauté squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
3
Sauté mushrooms in remaining 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
4
Whisk together eggs and next 3 ingredients in a large bowl; stir in sautéed vegetables, half of bread cubes, and remaining ingredients.
5
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 leaks). Pour vegetable mixture into pan.
6
Bake at 325 degrees for 1 hour, covering with aluminum foil after 45 minutes to prevent excessive browning. Serve warm.

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Browse similar recipes by category

Course > Breakfast > Omelets & Frittatas
Main Ingredient > Eggs/Dairy > Cheese
Main Ingredient > Eggs/Dairy > Eggs
Preparation > Time to Make > < 4 hours
Occasion > Brunch
Dietary > Vegetarian

Featured Reviews for This Recipe

From: Chef #452182

On Jul 28, 2009

0 people found this review helpful

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From: Lutie

On May 4, 2008

Oh, yes! This is fantastic and makes a fabulous presentation! Thanks so much for the luscious breakfast and dinner frittata.

0 people found this review helpful

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From: echo echo

On Sep 23, 2005

Inge's beautiful picture inspired me to make this using yummy fresh vegetables (peppers, squash, zucchini, onions) from the farmer's market. I halved the recipe and cooked it in an 8 x 8-inch square pan; it came out a little flatter than the picture, but still very pretty and didn't hurt the flavor any. I only used 1 tsp of salt as I'm used to very little salt on my food now. For cheese I used half Swiss and half gruyere. Wonderful, wonderful, wonderful.

7 people found this review helpful

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From: Inge 1505

On Jul 13, 2005

This was sooo yummy! And pretty enough for guests, too. Wonderful combination of flavors that make a beautiful vegetarian dish.It was moist, the individual flavors of the vegetables stood out nicely, due to their being fried seperately. We had it for dinner and I successfully reheated some leftover piece the next day for 10 minutes in the 400 F oven. Almost as good as fresh! - Things I made different: I halved the recipe and baked in a 7 inch springform. It still needed 1 hour at 325 F. Yellow squash was unavailable, so I subed with zucchini, and knowing that we eat less salty than the average, I used 2/3 of the salt in the recipe ( 2 t for the whole recipe), which was just right for us. Thank You LonghornMama.