Mushroom Zucchini Fritatta

• 1 large onion, chopped
• 2 medium zucchini, halved and thinly sliced
• 1 cup thinly sliced fresh mushrooms
• 4-1/2 teaspoons butter
• 3 large eggs
• 1/3 cup fat-free milk
• 1 teaspoon Dijon mustard
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded reduced-fat Swiss cheese
• 2 tablespoons dry bread crumbs

1. In a large skillet, saute the onion, zucchini and mushrooms in butter until tender; drain. Transfer to an 8-in. square baking dish coated with cooking spray.
2. In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
3. Bake, uncovered, at 375u0b0 for 18-22 minutes or until set. Let stand for 5 minutes.

onion, zucchini, mushrooms, butter, eggs, milk, mustard, ground mustard, salt, pepper, swiss cheese, bread crumbs

Taken from www.tasteofhome.com/recipes/mushroom-zucchini-fritatta/ (may not work)