(Isn't it pretty!?)
I loved, loved, LOVED this Summer Vegetable Torta. A LOT! It turned out so pretty and so very tasty! It looked quite impressive in my opinion and it was super easy to toss together! I ate it for breakfast, lunch, dinner and snack. No, I'm not kidding. I'm anxiously awaiting for a brunch or potluck that I can prepare this for. I think it'll be a hit!
INGREDIENTS:
3 TBSP olive oil
1/2 onion, chopped
8oz. cremini mushrooms, sliced
3 medium zucchini, sliced 1/4 inch thick
2 red peppers, sliced into 1/4 inch strips
8oz. cream cheese, softened
6 large eggs
1/4 C heavy cream
2 garlic cloves, minced
3 TBSP fresh basil, chopped
1/2 tsp. salt
1/2 tsp. pepper
2 C shredded cheddar cheese
DIRECTIONS
Prepare a 9-inch spring form pan by spraying the bottom and sides with cooking spray. Line the bottom with parchment paper, and spray with additional cooking spray. Then wrap the outside with aluminum foil.
Preheat your oven to 350 degrees.
Heat olive oil in a large skillet over medium heat. Add the onion, mushrooms, zucchini, and fresh peppers and saute until vegetables just start to become tender (10 minutes or so).
Then, in a large bowl, beat the cream cheese until smooth. Next beat in the eggs until combined. Now beat in the cream. Stir in the garlic, basil, salt and pepper.
Now, using a slotted spoon, drain off liquid from the vegetables and add them to the egg mixture. Add shredded cheddar cheese and stir with a rubber spatula to combine.
Spread mixture into the prepared pan and set the pan on a baking sheet.
Bake for 1 1/2 – 1 3/4 hours, until top is golden brown and the center is firm when shaken. Remove from oven and let cool 10 minutes in pan, then run a sharp knife around edges to loosen. Gently remove the pan sides. Serve warm, room temperature, or cold. ENJOY!
recipe adapted from: alldayidreamaboutfood.com
