Oven Baked Veggie Frittata

I made up this recipe to help use up an excess of summer veggies and have been making it ever since.  Now, I freeze grated zucchini and diced peppers so I can make this recipe all year long.  I defrost them in the microwave and can throw this together in just a few minutes using my frozen veggies.  The Bisquick makes this frittata a great one dish meal!  If your family really thinks they need meat with their meal go a head and add some diced bacon, ham or chicken.

OVEN BAKED VEGGIE FRITTATA
1 c. Bisquick
1 1/2 c. Zucchini, grated
1/2 to 1 c. Red & Green Pepper, diced
1 1/2 c. grated Cheddar Cheese, divided
2 T. Olive Oil
1 medium sized Onion, grated
1/2 t. Salt
1/8 t. Pepper
4 oz. Cream Cheese
4 eggs
Combine in large bowl:  bisquick, zucchini, onion, peppers, 1/2 the cheese, oil, salt & pepper.  In small mixing bowl beat together, cream cheese & eggs until fluffy.  Add egg mixture to bisquick mixture and stir until well combined.  Pour into a sprayed casserole or souffle dish.  Bake at 350 for 30 to 40 minutes, until golden brown.  Remove from oven and top with remaining cheese, cover with foil until cheese is melted.  Serve.