This frittata recipe comes from one of my favorite cookbooks, Nantucket Open-House Cookbook by Sarah Leah Chase. I received this cookbook as a gift in 1987, and I have been using it ever since. I have many favorite recipes from Sarah Leah Chase.
Another excellent factor of this recipe is that it is so adaptable. Use whatever vegetables you have on hand, mix up different cheeses – it all tastes great! I adapted this version – as I was baking it in a smaller springform pan and wasn’t sure how much would fit ahead of time. The recipe below fills my 10-inch springform pan beautifully!
I love this recipe for many reasons, one because it is delicious, but also because it is a dish that tastes great warm out of the oven, sitting at room temperature, and even cold from the refrigerator! This makes this dish a perfect menu item for a brunch or luncheon with friends. Make it up ahead of time and serve with a salad for lunch or a light dinner ~ so yummy! I have served this dish at many lunch parties – it just looks beautiful! Make this up and your guest will be impressed.
3 Tablespoons Olive Oil
1 Spanish Onion, thinly sliced
3 Cloves Garlic, minced
3 medium summer squash, sliced 1/4 inch thick (rounds)
3 medium zucchini, sliced 1/4 inch thick (Rounds)
1 red pepper. cut into 1/4 inch wide strips
1 yellow pepper, cut into 1/4 inch wide strips
1 green pepper, cut into 1/4 inch wide strips
8 oz sliced mushrooms
1/4 cup heavy cream
2 tspn salt
2 tspn pepper
2 cups stale french bread cubes (1/2 inch pieces)
8 oz cream cheese, crumbled into small pieces
2 cups grated swiss
Preheat oven to 350. Grease bottom and sides of 10 inch springform pan.
Heat oil in large pot. Add all vegetables until crisp tender (15 min). Allow to cool.
In large bowl, mix eggs, cream, salt and pepper. Add cream cheese, bread and swiss cheese.
Add sautéed vegetables to egg mixture. mix well. Pour into pan and pack tightly.
Place pan on baking sheet to catch any drippings. Bake until firm to the touch, approx 1 hour.
Cover with foil if getting too brown.