Vegetable Frittata

• 2 tablespoons unsalted butter
• 1 cup broccoli florets
• 1 cup sliced mushrooms
• 1/4 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup frozen peas
• 8 large eggs
• 3/4 cup milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 ounces crumbled feta (about 3/4 cup)

1. Preheat oven to 400u0b0F. Melt butter in a 12-inch nonstick ovenproof skillet over medium heat. Add all vegetables and saute, stirring occasionally, until crisp tender, about 10 minutes.
2. Whisk eggs with milk, mustard, salt and pepper. Pour egg mixture over vegetables in skillet, redistributing vegetables if necessary. Sprinkle feta evenly over frittata mixture. Cook, without stirring, until mixture firms up around edges, about 3 minutes.
3. Place skillet in oven and bake until frittata center is set, 10 to 12 minutes. Serve hot or at room temperature.

unsalted butter, broccoli florets, mushrooms, onion, red bell pepper, frozen peas, eggs, milk, mustard, salt, pepper, feta

Taken from www.myrecipes.com/recipe/vegetable-frittata-4 (may not work)