Mystery fratada

olive oil - 2 tbsp
onions chopped - 1/2 cup
bell peppers, diced - 3/4 cup
zucchini, diced - 1/2 cup
eggplant, diced - 1 cup
tomatoes, diced - 1/2 cup
skim milk - 1/3 cup*
whole wheat bread, decrusted, diced - 1/2 cup
cheddar cheese low fat, shredded - 1/2 cup grated*
8 oz pkg fat free cream cheese, diced 1/2" cubes*
salt - 1/2 tsp.
pepper - 1 tsp.

* if fat grams are of no concern, use whole eggs, regular cheese and cream cheese,
lite cream or whole milk. May also use summer squash, broccoli in place of eggplant,
canned diced green peppers or jalapenos,

In 10" skillet , heat oil, add all the vegetables and cook, without browning, until eggplant is tender (about 15 minutes). Beat eggs, milk, salt and pepper until blended; stir in vegetables, bread cubes and cheddar cheese. Fold in cubed cream cheese. Pour into 9" (or a little larger) pie plate. Bake in preheated oven, 350 degrees until a knife inserted in the center comes out clean, about 30-35 minutes. Cool 5-10 minutes and cut into wedges like a pie slice. Makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CANZIB.