Garden Vegetable Frittata

• 1 tablespoon olive oil
• 1 tablespoon butter
• 3 small red potatoes, cut into 1/4-in .-thick slices
• 1 small red onion, thinly sliced
• 1 small zucchini, cut into 1/4-in . thick rounds
• 1 small red bell pepper, diced
• 1 cup firmly packed fresh baby spinach leaves, washed
• 1 cup shredded gruyere or 1 cup sharp cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 10 large eggs, lightly beaten
• 1/4 cup cream cheese, small pieces
• 1 tablespoon chopped fresh rosemary

1. Preheat oven to 400u0b0F,
2. In 12-in. ovenproof, nonstick skillet, heat oil and butter over medium-high heat.
3. Add potatoes and onion; cook, stirring occasionally, 10 to 12 minutes, until lightly brown and crispy.
4. Add zucchini and bell pepper; cook 3 to 4 minutes, until zucchini is lightly cooked.
5. Add spinach; cook 1 minute, until wilted.
6. In bowl, whisk Gruyere, salt, pepper and eggs; pour over vegetables in skillet.
7. Remove skillet from heat.
8. Gently shake skillet to move eggs through vegetable mixture.
9. Scatter cream cheese over egg-vegetable mixture.
10. Top with rosemary.
11. Place skillet in oven.
12. Bake 18 to 20 minutes, just until eggs are set.
13. Remove from oven.
14. Cut into 6 wedges.
15. Serve immediately or let cool to room temperature.

olive oil, butter, red potatoes, red onion, zucchini, red bell pepper, baby spinach, shredded gruyere, salt, black pepper, eggs, cream cheese, rosemary

Taken from www.food.com/recipe/garden-vegetable-frittata-227435 (may not work)