This is another staple for our family, and it's always received with applause (not to mention it's fast and easy on a week night). Cecily (14 months) LOVES it, and always eats more than I can believe. It's our standard recipe below, but use any veggies to suit your preference.
Veggie and Cream Cheese Frittata
1/2 bunch asparagus, trimmed into bite size chunks
2 mushrooms, cut into bite size chunks
1 cup grated sharp cheddar cheese
2 slices bread, cubed (any kind works well, we use Whole Wheat- Rosemary bread is fabulous)
4 ozs cream cheese, cubed
Salt and pepper
1. Preheat oven to 375F. Generously oil a 9-inch glass pie pan.
2. Saute the asparagus and mushrooms in the olive oil over medium heat.
3. Beat the eggs together. Add the veggies, cheeses, and bread cubes, and mix well.
4. Bake for 20 - 30 minutes, until eggs are cooked and set and top is golden. Cut into wedges, and serve.