Mushroom Frittata

An Italian 'open-faced' version of the classic omelet, this simple egg dish fits in at any meal of the day.

Recipe Ingredients:

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

Cooking Directions:

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.
4. 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.