4.5c of vegetables, diced small (onions, mushrooms, zucchini, asparagus, bell peppers, broccoli, etc
1 clove of garlic, minced finely
9 eggs
1/4c milk
4oz of light cream cheese
2c shredded cheese
4c of garlic and cheese croutons (or 4 slices of bread, cubed)
1ts of dry mustard
1Tb of fresh herbs
Instructions
Can make overnight. Set out at room temperature
about 30 to 60 minutes before baking.
Preheat oven to 350 degrees. Lightly grease a 9x13
baking dish with oil.
In a large skillet, heat oil over medium high heat.
Add vegetables and saute until tender. Place
vegetables in colander to drain all liquid. Make
sure most liquid is removed or casserole will be
very soggy. Set aside and let cool.
In a large bowl, beat eggs and milk together.
Add in small clumps of cream cheese to the egg
mixture. The cream cheese doesn't melt in the
casserole but creates pockets of creaminess. Stir
in cheese, croutons, vegetables, dry mustard and
herbs. Stir well and pour into baking dish.
Bake for 45 min to 1 hour until center is set.
Serve hot or cold.
Originally Submitted
10/13/2018
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