This frittata is filled with a variety of fresh vegetables and has a wonderful flavor. Frittata, remember, can be served shortly after being removed from the oven, or it can be cooled to warm. Serve it for brunch, with salad, or for a light, late dinner, with good bread.

3 tablespoons olive oil
1 large Spanish onion, thinly sliced
3 garlic cloves, minced
3 summer squash, ends removed and sliced 1/4 inch thick
3 zucchini, ends removed and sliced 1/4 inch thick
3 bell peppers (a red, a green, and a yellow) cored, seeded and ribs removed, and cut into 1/2-inch strips
1/2 pound (8 ounces) sliced mushrooms
6 extra-large eggs
1/4 cup heavy cream
1 teaspoon coarse kosher salt
1 teaspoon fresh pepper
2 cups stale plain croutons, from day-old French bread
1/2 pound (8 ounces) cream cheese, cut into small cubes
2 cups grated Swiss cheese

Preheat oven to 350 degrees F. Grease a 10-inch-round, 2-inch-deep cake pan, and set aside.

In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the onion, garlic, squash, bell peppers, and mushrooms and sauté, stirring, until cooked, but still crisp-tender, about 20 minutes. Remove from the heat to cool slightly.

In a large bowl, whisk together the eggs, cream, salt, and pepper. Stir in the croutons until combined, then add the cream cheese and Swiss cheese and stir well again. Stir in the sautéed vegetables until completely incorporated.

Pour the mixture into the prepared pan and level the top. Bake about 1 hour, until firm. Check at the halfway point, and if the top is browning too quickly, lay a piece of foil loosely over the top of the pan.

Let stand 10-15 minutes before serving slightly warm, when the frittata is at its very best.

My Most Favorite Sugar Crust (see below)
Granulated sugar, for sprinkling

1. Preheat the over to 350 degrees F. Line 2 large cookie sheets with parchment paper.

2. Let the dough stand at room temperature to soften slightly before rolling. On a lightly floured surface, roll out the dough a generous 1/4 inch thick. With your favorite cookie cutters, but out cookies and place them, 1 inch apart, on a the lined sheets. Sprinkle generously with granulated sugar. Gather up the scraps, reroll the dough, cut out, and sugar cookies until you have used up all the dough..

3. Bake for 10 to 12 minutes until just golden on the bottom. With a metal spatula, transfer to wire racks to cool. Store, in layers, in air-tight containers for up to 1 week.

My Most Favorite Sugar Crust
Makes enough dough for two 9-to 10-inch pies or tarts

A word of advice before you make the dough: Remove the margarine from the refrigerator right before you plan to use it. Cold margarine creams more efficiently than softened margarine does, and your goal is a well-crafted crust, which begins with the margarine and sugar mixture.

12 tablespoons (1-1/2 sticks) cold unsalted margarine
1/3 cup sugar
1 extra-large egg
1/2 teaspoon pure vanilla extract
2 cups all-purpose flour

1. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine with the sugar on medium speed until fluffy.

2. In a small bowl, beat the egg together lightly with the vanilla. With the mixer running add the egg mixture to the margarine mixture and beat until they are incorporated.

3. Reduce the mixer speed to low and add the four ingredients, a cup at a time, beating until a ball of dough forms around the paddle.

4. With your hands, gather the dough into a ball, and pat it into a large, flat round. Divide the round in half, shape each half into a disk and wrap each disk in plastic wrap. Chill the disks in the refrigerator for at least 2 hours, preferably 3 to 4 hours, or until firm.

To freeze - The dough, wrapped well in plastic wrap, may be frozen for up to 1 month.

To defrost - Thaw in the plastic wrap at room temperature.