Italian Baked Frittata
|Broccoli flowerets||1 Cup (16 tbs)|
|Sliced mushrooms||1⁄2 Cup (8 tbs)|
|Red pepper||1⁄2 , cut into rings|
|Green onions||2 , sliced into 1-inch pieces|
|Dijon mustard/Grey poupon country dijon mustard||1⁄4 Cup (4 tbs) (Grey Poupon)|
|Water||1⁄4 Cup (4 tbs)|
|Italian seasoning||1⁄2 Teaspoon|
|Shredded swiss cheese||4 Ounce (1 Cup)|
In 10-inch ovenproof skillet, over medium-high heat, cook broccoli, mushrooms, red pepper and onions in spread until tender-crisp, about 5 minutes.
Remove from heat.
In small bowl, with electric mixer at medium speed, beat eggs, mustard, water and Italian seasoning until foamy; stir in cheese.
Pour mixture into skillet over vegetables.
Bake at 375°F for 20 to 25 minutes or until set.