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An elegant version of the classic omelet, this simple and crispy egg dish fits in at any meal of the day.

Mushroom Frittata

1 teaspoon butter
1 small zucchini, shredded
1 tomato, chopped
4 ounces mushrooms, sliced
6 large eggs
1/4 cup milk
2 teaspoons brown mustard
1/2 teaspoon seasoned salt
1/2 teaspoon lemon pepper
2 cups shredded Swiss cheese

1. Preheat broiler.
2. In an oven-safe skillet, melt butter and sauté zucchini, tomato and mushrooms to soften, 1 to 2 minutes.
3. In a medium bowl beat together eggs, milk, mustard, seasoned salt and lemon pepper. Stir in Swiss cheese. Pour over vegetables and cook, without stirring, over low heat until eggs are just set, about 10 minutes. Broil for 2 to 3 minutes to brown the top. Carefully slide frittata out of skillet and cut into wedges to serve.

Makes 4 servings.