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Source: Stop and Smell the Rosemary

Vegetable Frittata
A delicious dish!
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Serves: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
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2 tablespoons Vegetable Oil
3/4 cup green bell pepper, diced
3/4 cup mushrooms, diced
3/4 cup zucchini, diced
3/4 cup onion, diced
3/4 cup pimento, diced
6 large eggs
16 ounces cream cheese, softened
1/4 cup milk
2 cups white bread, cubed
6 ounces Shredded Cheddar cheese
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon freshly ground pepper




Preheat oven to 350 degrees. Lightly grease a quiche or 9-inch springform pan. Heat oil in a large skillet. Add bell pepper, mushrooms, zucchini, onion, and pimento. Saute until tender. Drain. Transfer to a large bowl. Beat eggs with cream cheese and milk until smooth. Add egg mixture to vegetable mixture. Stir to combine. Add bread, cheese, salt, garlic powder, and pepper. Combine well. Add bread cheese, salt, garlic powder, and pepper. Combine well. Pour into prepared pan. Bake 30 minutes. Cool 10 to 20 minutes. Cut into wedges.




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