Veggie Frittata Supreme

• 1 cup white mushroom, finely diced
• 14 cup green onions (kitchen scissors work great) or 14 cup fresh chives, thinly sliced (kitchen scissors work great)
• 14 cup zucchini, finely diced
• 12 cup green pepper, finely diced
• 12 cup red pepper, finely diced
• 3 eggs
• 12 teaspoon celery salt
• 12 teaspoon pepper
• 1 cup homogenized milk
• 14 cup parmesan cheese
• 2 slices whole wheat bread, toasted, cooled
• 12 cup grated mild cheddar cheese

1. Preheat oven to 350F.
2. In small saucepan, over medium heat, cook mushrooms, green onions and zucchini for 5 minutes (to cook out excess juices that would make frittata soggy).
3. Add to peppers, mix well and layer along bottom of low casserole dish.
4. In small bowl, combine and whisk eggs, celery salt, pepper, milk and parmesan cheese.
5. Pour mixture over vegetables in casserole dish.
6. Sprinkle cheddar cheese evenly over casserole dish.
7. With hand held blender, break down toast into breadcrumbs.
8. Layer over cheddar cheese.
9. Cook for 30-40 minutes, or until egg is fully cooked (is not runny).
10. Cut with spatula and serve.
11. Babys portion may be cubed or mashed.
12. Adults may want to add extra salt and pepper.

white mushroom, green onions, zucchini, green pepper, red pepper, eggs, celery salt, pepper, homogenized milk, parmesan cheese, whole wheat bread, cheddar cheese

Taken from www.food.com/recipe/veggie-frittata-supreme-115195 (may not work)