Italian Baked Frittata

• 1 c. broccoli flowerets
• 1/2 c. sliced mushrooms
• 1/2 small red bell pepper, cut into rings
• 2 green onions, cut into 1-inch pieces
• 2 tsp. Fleischmann's margarine
• 2 (8 oz.) containers Egg Beaters 99% real egg product
• 1/2 c. low-sodium low-fat cottage cheese
• 2 Tbsp. Grey Poupon Dijon mustard
• 1/2 tsp. Italian seasoning

1. In 10-inch nonstick ovenproof skillet over medium-high heat, cook and stir broccoli, mushrooms, red pepper and green onions in margarine until tender-crisp, about 3 minutes.
2. Remove from heat. In large bowl, with electric mixer at medium speed, beat Egg Beaters, cottage cheese, mustard and Italian seasoning until foamy, about 3 minutes.
3. Pour into skillet over vegetables.
4. Bake at 375u0b0 for 20 to 25 minutes or until set.
5. Serve immediately. Makes 6 servings.

broccoli flowerets, mushrooms, red bell pepper, green onions, margarine, containers egg beaters, cottage cheese, mustard, italian seasoning

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1054660 (may not work)