Bell Pepper Frittata

• 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

1. Saute garlic, onion and peppers in 1 T olive oil in a large skillet until tender. Drain and pat dry; set aside.
2. Saute squash and zucchini in 1 T olive oil in skillet until tender. Drain and pat dry; set aside.
3. Saute 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 sauteed 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.

garlic, purple onion, red bell peppers, yellow bell pepper, olive oil, yellow squash, zucchini, fresh mushrooms, eggs, whipping cream, salt, fresh ground pepper, bread, cream cheese, swiss cheese

Taken from www.food.com/recipe/bell-pepper-frittata-114863 (may not work)