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This tasty egg dish is great as a great meatless dinner entrée or as a breakfast or brunch main dish.

Broccoli & Mushroom Frittata

3 tablespoons butter
1 cup sliced fresh mushrooms
1/2 cup chopped onion
6 large eggs
1/2 medium red bell pepper, cut into 1 x 1/4-inch strips
1 cup frozen broccoli florets, thawed
1 cup (4-ounces) shredded cheddar cheese

1. Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat until tender (3 to 4 minutes).
2. Beat eggs in large bowl until frothy. Pour into skillet. Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath.
3. Arrange red pepper strips and broccoli on top. Cover; continue cooking until eggs are set (4 to 5 minutes).
4. Sprinkle with cheese; cut into wedges.

Makes 6 servings.