- Non-stick spray, for pan
- 3 tablespoons olive oil
- 1 medium or large onion
- 3 cloves garlic, minced
- 3 summer squash such as yellow crookneck, sliced ¼-inch thick
- 3 medium zucchini, sliced ¼-inch thick
- 1 green bell pepper, seeded and cut into ¼-wide strips
- 1 red bell pepper, seeded and cut into ¼-wide strips
- 1 yellow bell pepper, seeded and cut into ¼-wide strips
- 12 ounces fresh cremini mushrooms, sliced
- 6 large eggs
- ¼ cup heavy cream
- 2 teaspoons salt
- 2 teaspoons pepper
- 2 cups stale French bread, cubed into ½-inch pieces
- 8 ounces cream cheese, cut into small pieces
- 2 cups Swiss cheese, grated
Preheat oven to 350 degrees. Spray the bottom and sides of a 10-inch springform pan with nonstick spray.
Using a large pot that will comfortably hold all the vegetables, heat the oil on medium-high. Cook onion and garlic a little bit first, about a minute or two. Add the veggies and sauté for about 15 minutes, stirring to ensure even cooking, until they are crisp-tender, about 5-10 minutes. Meanwhile, whisk the eggs and cream in a large mixing bowl. Add salt and pepper. Stir in the bread, cream cheese, and Swiss cheese.
Add the sautéed vegetables and stir well. Transfer the mixture to the springform pan and pack down tightly.
Place the pan on a foil-covered baking sheet to keep oven clean. Bake for about 1 hour. If the top of the frittata is getting too brown, cover with foil. When done, the frittata should be golden brown, firm, and puffed.
The frittata can be served right out of the oven or once it has cooled. Or, make it ahead and then reheat in a 350 oven for about 15 minutes — until warmed through — or serve it cold the next day. It will still be just as delicious.