Vegetable Frittata

3 tablespoons vegetable oil
1 1/2 cups chopped zucchini
1 1/2 cups chopped fresh mushrooms
3/4 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 clove garlic, minced
6 eggs, beaten or 1 1/2 cups egg substitute
1/4 cup evaporated milk
2 (8 ounce) packages light cream cheese, diced
2 cups shredded lowfat Cheddar cheese
4 slices bread, cubed 1 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish. In a large skillet or frying pan, heat oil over medium high heat. Add zucchini, mushrooms, onion, green pepper and garlic; saute until tender. Remove from heat and let cool slightly. In a large bowl, beat together the eggs and cream. Stir in cream cheese, cheddar cheese, bread cubes and sauteed vegetables. Season with salt and pepper. Mix well and pour into prepared baking dish. Bake in preheated oven for one hour, or until center is set. Serves 8