A delightful and vibrant frittata packed with fresh vegetables and creamy cheese, perfect for brunch or a light dinner.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking from the start.
Heat a large skillet over medium heat and add a portion of the olive oil.
Using a non-stick skillet can make sautéing easier.
Sauté the garlic and onion until fragrant and softened.
Stir frequently to prevent burning.
Add the bell peppers to the skillet and cook until tender.
Cut the peppers into even pieces for uniform cooking.
Remove the sautéed vegetables from the skillet and set aside.
Draining excess liquid prevents a soggy frittata.
In the same skillet, heat more olive oil and sauté the zucchini until tender.
Avoid overcrowding the skillet for better browning.
Remove the zucchini and set aside with the other vegetables.
Combine all vegetables in a bowl for easy mixing later.
Sauté the mushrooms in the remaining olive oil until browned and tender.
Cook mushrooms over high heat to enhance their flavor.
In a mixing bowl, whisk together the eggs, salt, pepper, cream cheese, and cheddar cheese.
Ensure the cream cheese is softened for easier mixing.
Stir the sautéed vegetables into the egg mixture until well combined.
Fold gently to avoid breaking the vegetables.
Pour the mixture into a greased baking dish.
Use a spatula to spread the mixture evenly.
Bake in the preheated oven for about 40-45 minutes, or until the frittata is set and golden on top.
Check doneness by inserting a knife into the center; it should come out clean.
Let the frittata cool slightly before slicing and serving.
Cooling helps the frittata hold its shape when sliced.
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