Gallucci's :: Recipes

Baked Frittata Milanese
( YIELD: 4 )

I N G R E D I E N T S

Broccoli flowerettes 1 cups

Sliced mushrooms One half cups

Red pepper-cut into rings One half cups

Green onions- sliced into 1 inch pieces 2

Spread 1 tbsp

Eggs 8

Dijon or Country Dijon Mustard one quarter cups

Water one quarter cups

Italian Seasoning One half tsp

Shredded Swiss cheese 1cups

1 Preheat oven to 375-F. In 10 inch ovenproof skillet over medium high heat. Cook broccoli- mushrooms- red pepper and green onions in spread until tender crisp- about 5 minutes. Remove from heat.

2 In small bowl with electric mixer- beat eggs- mustard- water and Italian seasoning until foamy. Stir in cheese. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Serve immediately

I N G R E D I E N T S
Broccoli flowerettes	1 cups
Sliced mushrooms	One half cups
Red pepper-cut into rings	One half cups
Green onions- sliced into 1 inch pieces	2
Spread	1 tbsp
Eggs	8
Dijon or Country Dijon Mustard	one quarter cups
Water	one quarter cups
Italian Seasoning	One half tsp
Shredded Swiss cheese	1cups

1	Preheat oven to 375-F. In 10 inch ovenproof skillet over medium high heat. Cook broccoli- mushrooms- red pepper and green onions in spread until tender crisp- about 5 minutes. Remove from heat.
2	In small bowl with electric mixer- beat eggs- mustard- water and Italian seasoning until foamy. Stir in cheese. Pour mixture into skillet over vegetables. Bake 20 to 25 minutes or until set. Serve immediately