Ingredients
1 large onion, chopped2 medium zucchini, halved and thinly sliced1 cup thinly sliced fresh mushrooms4-1/2 teaspoons butter3 large eggs1/3 cup fat-free milk1 teaspoon Dijon mustard1/2 teaspoon ground mustard1/4 teaspoon salt1/4 teaspoon pepper1 cup shredded reduced-fat Swiss cheese2 tablespoons dry bread crumbs
Preparation
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.
In a large bowl, whisk the eggs, milk, mustards, salt and pepper; pour over vegetable mixture. Sprinkle with cheese and bread crumbs.
Bake, uncovered, at 375° for 18-22 minutes or until set. Let stand for 5 minutes.
