Garden Frittata

Garden Frittata


1 squash, sliced

1 zucchini, sliced

1 portobello mushroom cap, sliced

1/3 cup roasted red peppers

2 cups shredded cheese

16 eggs

½ cup heavy cream

1 tsp. salt

1 tsp. pepper

½ tsp. paprika


Crack eggs into a large mixing bowl. Add salt, pepper, heavy cream and whisk vigorously. Layer the bottom of a large skillet with cheese, sliced yellow squash and sliced zucchini. Pour the egg mixture over the ingredients in the skillet, then top with mushrooms, roasted red pepper and a light dusting of paprika on top. Bake at 350 degrees for approximately 45 minutes.