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| 2 Esslöffel | olive oil |
| 3/4 Tasse | onion chopped |
| 1 gross | cloves garlic minced |
| 1 1/2 Tasse | mushrooms sliced |
| 1 1/2 Tasse | Each coarsely chopped zucchini and sweet red peppers |
| 1/4 x ca. 450 g | Prosciutto, coarsely chopped |
| 1/4 Tasse | Chopped fresh basil (or 1 tsp. dried) |
| 9 | eggs |
| 1 Tasse | light cream |
| 2 Tasse | Stale bread cubes ( 1/2" cubes) |
| 1 1/2 Tasse | Shredded provolone cheese |
| 1/3 Tasse | Crumbled feta cheese (about 2 ounces |
| 1/4 Teelöffel | Each salt and pepper |
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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.
servings Typed in MMformat by cjhartlin@email. Msn. Com Source: Homemaker's Magazine
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