by Mary Worley, collected by Debra Stoleroff

Mary Worley, a weaver from Middlebury, shared this recipe with me over 20 years ago. It is the richest, creamiest and best frittata I have ever made. You need to keep the onion and garlic but other vegetables can be substituted with your favorite combinations. 

Ingredients

• 3/4 cups chopped onion
• 1-2 cloves minced garlic
• 3/4 cups chopped green pepper
• 1 1/2 cups sliced mushrooms
• 1 1/2 cups chopped zucchini
• 3 Tbl. oil
• 6 beaten eggs
• 1/4 cup light cream
• 1 lb. cream cheese (diced)
• 1 1/2 cups shredded cheddar cheese
• 2 cups cubed bread
• 1 tsp salt
• 1/4 tsp black pepper

Preparation

1. Sauté onions and garlic, add other veggies until zucchini is tender. Cool slightly
2. Beat eggs with cream. Add cream cheese, cheddar, bread, salt and pepper to veggies. 
3. Mix well. Pour into 10” spring form pan. Bake at 350 for 1 hour or so. Cool before eating.

---