| Vegetable Fritatta | | | | | | | |
| | | | | | | | | | |
| 1 cup sliced and halved zucchini | 1/4 cup cream | | | | | |
| 1 cup sliced mushrooms | | 1 lb cream cheese | | | | | |
| 3/4 cup chopped green bell pepper | 2 cup cubed white bread, crusts removed | | |
| 3/4 cup chopped onions | | 1 1/2 cup grated sharp Cheddar cheese | | | |
| 1 clove garlic, minced | | 1/2 tsp salt | | | | | |
| 3 tbsp olive oil | | | 1/2 tsp pepper | | | | | |
| 6 eggs | | | | | | | | | | |
| | | | | | | | | | |
| Saute zucchini, mushrooms, bell pepper, onion and garlic in oil till barely soft. Cool. Preheat oven to 350. |
| Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled |
| veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan. Bake 55 mts. Let |
| stand 10-15 minutes. before serving. Serves 6-8. |
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