Mushroom And Red Pepper Frittata (6 servings) 3 Tablespoons butter 1 onion - finely chopped 1 clove garlic - minced 1 pound mushrooms - sliced 2 red bell peppers - diced 3 Tablespoons fresh parsley - chopped 8 large eggs 1 and 1/2 cups milk 2 cups Cheddar cheese - grated 1 teaspoon salt 1/4 teaspoon fresh ground black pepper 1/2 cup fresh breadcrumbs 3 Tablespoons grated Parmesan cheese 1. Melt butter in large skillet. 2. Add onion and garlic. Saute until tender, without browning. 3. Add mushrooms and red peppers. Cook until all liquid from mushrooms and peppers evaporates. Mixture should be quite dry. 4. Add parsley. Let mixture cool. 5. Beat eggs with milk in large bowl. 6. Add veggies and remaining ingredients - except Parmesan. 7. Pour mixture into buttered 9x13-inch baking dish. 8. Sprinkle with Parmesan. 9. Bake 35-40 minutes at 350 or until set. 10. Let stand for 10 minutes before serving. Recipe can be halved and baked in and 8" square or round baking dish. A baked frittata with loads of fresh vegetables and seasonings. Terrific for a weekend brunch. Mr Breakfast would like to thank Saunny for this recipe. Recipe number 945. Submitted 4/4/2003.