Deep Dish Baked Frittata

By Norma Bidwell
The Hamilton Spectator

Makes 8 servings

2 tbsp (30 mL) olive oil

3/4 cup (180 mL) chopped onion

Large clove garlic

1 1/2 cups (375 mL) sliced mushrooms

1 1/2 cups (375 mL) coarsely chopped zucchini

1 1/2 cups (375 mL) coarsely chopped sweet red peppers

1/4 lb (115 g) prosciutto, coarsely chopped

1/4 cup (60 mL) chopped fresh basil OR 1 tsp (5 mL) dried)

9 large eggs

1 cup (250 mL) light cream

2 cups (500 mL) stale bread cubes, about 1/2 -inch (1.2-cm)

1 1/2 cups (375 mL) shredded provolone cheese

1/3 cup (80 mL) crumbled feta cheese

1/4 tsp (1 mL) each salt and pepper

In a large skillet over medium heat, heat oil. Add onions and cook until softened. Add garlic, mushrooms, zucchini and red peppers. Cook, stirring often, for 3 minutes until tender-crisp. Stir in prosciutto and basil. Cook for another minute.

In a large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, 2 cheeses and salt and pepper. Line inside bottom of 10-inch (25-cm) springform pan with foil to prevent leakage. Grease pan well. Pour in egg mixture.

Bake in preheated 350 F (180 C) oven for 50 to 60 minutes or until puffed and a table knife inserted in centre comes out clean. Let stand for 10 minutes; remove sides of pan and cut frittata in wedges. Serve with a tossed green salad.

Note: Fresh asparagus can be substituted for the zucchini, if desired.