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Kat's Deep Dish Frittata

2 Tbs Olive oil 
3/4 cup Chopped onion 
1 large Clove garlic, minced 
1 1/2 cup Sliced mushrooms 
1 1/2 cup Each coarsely chopped -zucchini and sweet red -peppers 
1/4 lb Prosciutto, coarsely chopped 
1/4 cup Chopped fresh basil (or -1 tesp. dried) 
9 Eggs 
1 cup Light cream 
2 cup 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 

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 

The nice thing about egoists is that they don't talk about other people.

- Lucille S. Harper