Italian Baked Frittata

1 cup broccoli flowerets
½ cup sliced mushrooms
½ red bell pepper cut into rings
2 green onions, sliced into 1” pieces
1 tbsp. margarine
8 eggs
¼ tsp. Dijon mustard
¼ cup water
½ tsp Italian seasoning
1 cup shredded Swiss cheese

In ovenproof 10” skillet, over medium high heat; cook broccoli, mushrooms, red
pepper and onions in margarine until tender–crisp, about 5 minutes. Remove
from heat.

In small bowl, beat eggs, mustard, water and Italian seasoning unit foamy; stir
in cheese. Pour mixture into skillet over vegetables. Bake at 375°
for 20 to 25 minutes or unit set. Serve immediately.

Makes 4 servings