Deep Dish Frittata

Deep Dish Frittata


  • 2 Tbsp olive oil
  • 3/4 cup chopped onion
  • 1 large clove garlic, minced
  • 1 1/2 cup sliced mushrooms
  • 1 1/2 cup chopped zucchini
  • 1 1/2 cup chopped sweet red peppers
  • 1/4 pound prosciutto, coarsely chopped
  • 1/4 cup chopped fresh basil (or 1 tsp. dried)
  • 9 eggs
  • 1 cup light cream
  • 2 cups stale bread cubes ( 1/2" cubes)
  • 1 1/2 cup shredded provolone cheese
  • 1/3 cup crumbled feta cheese (about 2 ounces
  • salt and pepper


Yield: 6 Servings. In large skillet over medium heat, heat oil. Add onions and cook until softened, about 5 minutes. Add garlic, mushrooms, zucchini and red peppers; cook, stirring often, for 2 to 5 minutes, until tender-crisp. Stir in prosciutto and basil. Cook 1 minute longer. In large bowl, lightly beat together eggs and cream. Stir in bread cubes, cooked vegetables, cheeses and salt and pepper. Line inside bottom edge of 10 inch springform pan with foil to prevent leakage; grease pan well. Pour in egg mixture. Bake in 350 F oven for 50 to 60 minutes or until puffed and knife inserted comes out clean. Let stand for 10 minutes then remove sides of pan. Cut into wedges. Prep time: about 40 minutes Baking time: 50-60 minutes Yield: 6-8 servings

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