Friday, June 26, 2015

ITALIAN-STYLE BAKED FRITTATA

1 cup broccoli flowerettes
1/2 cup sliced fresh mushrooms
1/2 red bell pepper, sliced into rings
2 green onions, sliced into 2-inch pieces
1 tbsp butter
8 large eggs
1/4 cup Dijon mustard
1/4 cup water
1/2 tsp Italian seasoning
1 cup shredded Swiss cheese

In a 10-inch cast-iron or other oven-proof skillet, over medium-high heat, melt the butter. Add the broccoli, mushrooms, bell pepper, and onions to skillet; cook until crisp-tender which takes about 5 minutes. Remove skillet from the heat.

In a mixing bowl, with an electric mixer at medium speed, beat the eggs, mustard, water and seasoning until foamy; stir in the cheese.

Pour the mixture into the skillet over the vegetables.

Bake at 375 degrees for 20-25 minutes or until eggs are set.

Serve immediately.

Yield: 4 servings


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