Broccoli & Mushroom Frittata This tasty egg dish is great as a meatless dinner entree or as a breakfast or brunch main dish. Prep: 15 min Cook: 13 min 3 tablespoons LAND O LAKES Butter 1 cup sliced fresh mushrooms 1 medium (1/2 cup) onion, chopped 6 LAND O LAKES All Natural Farm Fresh Eggs 1/2 medium red bell pepper, cut into 1x1/4-inch strips 1 cup frozen broccoli florets, thawed 4 ounces (1 cup) LAND O LAKES Cheddar Cheese, shredded Melt butter in 10-inch skillet until sizzling; add mushrooms and onion. Cook over medium heat until tender (3 to 4 minutes). Beat eggs in large bowl until frothy. Pour into skillet. Gently stir egg mixture over medium heat to cook evenly on bottom (3 to 4 minutes). As egg mixture sets, lift edges with spatula to allow uncooked portion to flow underneath. Arrange red pepper strips and broccoli on top. Cover; continue cooking until eggs are set (4 to 5 minutes). Sprinkle with cheese; cut into wedges. Makes 6 servings Nutritional Info Per 1 Serving: Calories 220, Fat 17 g, Cholesterol 250 mg, Sodium 240 mg, Carbohydrates 5 g, Dietary Fiber 1 g, Protein 12 g ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe created by Land O'Lakes.