Five Cheese Italian Frittata

I love to eat a hearty breakfast, but unfortunately I don't have a lot of time to cook most mornings.  It's much easier to pour myself a bowl of cereal before heading out the door than pull out the frying pan.  I love making this Five Cheese Italian Frittata because it's a quick one pot dish.  No need to load the dishwasher or pull out heavy baking equipment.  
Now, you may be wondering, what exactly IS a frittata?  For years, I've made egg dishes, but I didn't discover this amazing dish until recently.  A frittata resembles an omelette, but there's no need to fuss with the flipping.  It has the flavor of a quiche, but there's no need to roll out a pie crust.  
Now, technically speaking, Frittata means "fried" in Italian.  So an authentic frittata is generally fried in a frying pan until the edges are just set.  Then it is either flipped or transferred to the oven to finish cooking.  My frying pans are rather large, so it would probably take for entire carton of eggs for me to fill my frittata pan.  So I opted to bake mine in a cute little pie pan I picked up recently (which is another reason I decided to skip the stovetop!)  Plus, I've been on a "one pot cooking" kick lately, attempting to eliminate dished piling up in my sink.  So, while this dish may be slightly lacking in technique, it makes up for it in the taste department!  
Here's how I made this Five Cheese Italian Frittata:
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First, I whisked my eggs and half and half, and then I added the Italian cheeses...

I chopped some veggies and added them to the egg mixture...

I baked my frittata for 40 minutes at 350 degrees...

Here's the full Recipe:

Ingredients:
8 large eggs; 1 and 1/3 cup Kraft Italian 5 Cheese blend; 1/4 cup half and half; 2 Roma tomatoes; 1/3 cup chopped red pepper; 1/2 cup white mushrooms; one small white onion, chopped; 1/4 cup basil, minced; 1/2 tsp. oregano; 1/4 tsp. garlic salt; 1/4 tsp. pepper

​Directions:
Preheat oven to 350 degrees.  Grease a 9 inch pie pan (only if pan isn't non-stick).  In a medium mixing bowl, whisk the eggs and cream.  Add one cup of the cheese.  Rinse and chop the veggies.  Add to the egg mixture.  Add the spices.  Pour into the pie pan and top with remaining 1/3 cup cheese.  Bake for 40 minutes, or until the edges are browned and center is set.  Remove from oven.  Cool on countertop for 10 minutes before slicing.  If desired, serve with a side of strawberries.  Serves 8.