Italian Baked Frittata Recipe
Ingredients
| Broccoli flowerets | 1 Cup (16 tbs) | |
| Mushrooms | 1/2 Cup (16 tbs), sliced | |
| 1/2 red pepper, cut into rings | ||
| 2 green onions, sliced into 1-inch pieces | ||
| Spread | 1 Tablespoon | |
| Eggs | 8 | |
| 1/4 cup GREY POUPON Dijon Mustard or GREY POUPON Country Dijon Mustard | ||
| Water | 1/4 Cup (16 tbs) | |
| Italian seasoning | 1/2 Teaspoon | |
| Shredded Swiss cheese | 1 Cup (16 tbs) | |
Directions
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.
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.
Chef
