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Ingredients

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Directions

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  • In a large bowl, whisk eggs and cream together until combined. Add bread cubes. Cover and chill in the refrigerator for 1 hour.

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  • In a medium skillet, cook onion and green or red pepper in cooking oil until vegetables are tender.

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  • Add zucchini and mushrooms; cook just until zucchini is crisp-tender. Remove from heat. Stir in salt, black pepper, oregano, and basil.

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  • Stir into eggs with artichoke hearts, Gruyere cheese and 1/2 cup of the cheddar cheese. Pour into a 8x8x2-inch (2-quart square) baking dish. Sprinkle with the remaining cheddar cheese.

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Instructions Checklist
  • Bake in a 325 degree F oven for 55 minutes or until mixture appears set when you shake it gently. Remove from oven. Let stand for 5 to 10 minutes. Makes 6 servings.

*

If you like, you can use canned or thawed frozen artichoke hearts.

Nutrition Facts

525 calories; 37 g total fat; 19 g saturated fat; 374 mg cholesterol; 574 mg sodium. 19 g carbohydrates; 3 g fiber; 30 g protein; 340 RE vitamin a; 18 mg vitamin c; 676 mg calcium; 2 mg iron;

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