Zucchini-Pancetta Frittata

Dad with changes
8
frittata
zucchini
pancetta
⅓ pound pancetta diced
⅔ cup onion chopped
⅔ cup red bell pepper chopped
1 cup unpared zuccini chopped
1 teaspoon garlic minced
vegetable oil
5 eggs
⅓ cup milk
½ teaspoon salt
pepper dash
8 ounces cream cheese ½-inch cubes
1 cup cheddar grated
1½ cup soft bread cubes lightly packed
  1. Preheat oven to 350°F.
  2. In a skillet render the pancetta. Reserve 2 teaspoons drippings.
  3. Sauté the onion, green pepper, zucchini, and garlic in the pancetta drippings until tender.
  4. Beat together the eggs, milk, salt, and pepper.
  5. Mix together the egg mixture, vegetables, pancetta, cream cheese cubes, cheddar, and bread cubes.
  6. Pour into a greased 10-inch pie pan and bake 45 minutes.
  7. Cool 5 to 10 minutes before serving.