Three Cheese Veggie Frittata

• 6 Eggs
• Pinch Of Salt
• 1 Tablespoon Butter
• 1-1/4 cup Chopped Brocolli
• 3/4 cups Chopped Mushrooms
• 1/2 cups Chopped Red Pepper
• 1/4 cups Milk
• 1/3 cups Shredded Cheddar Cheese
• 1/3 cups Monterey Jack Cheese
• 1/3 cups Shredded Pepper Jack Cheese
• 1 teaspoon Dill

1. Preheat oven to 350u0b0F.
2. In a medium size bowl, beat eggs and salt. Set aside.
3. Melt butter in a cast iron skillet on medium heat. Add vegetables and saute 3-4 minutes.
4. Pour egg mixture over vegetables. Gently stir in cheddar and Monterey Jack cheeses. Gently use spatula to move around the edges and check to see when the bottom begins to set. Once the bottom begins to set, carefully place the pan in the oven. Allow to bake 15-20 minutes or until eggs are fully cooked through.
5. When eggs are baked, sprinkle pepper jack cheese on top, and melt cheese in the oven for 1 minute. Remove from the oven and sprinkle with dill. Serve warm.

eggs, salt, butter, brocolli, mushrooms, red pepper, ubc, cheddar cheese, cheese, pepper, dill

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/three-cheese-veggie-frittata/ (may not work)