Baked Frittata Milanese

    1 tablespoon olive oil
    1 cup broccoli florets
    1/2 cup sliced mushrooms
    1/2 cup red pepper, chopped or cut into rings
    2 green onions, sliced into 1 inch pieces
    8 eggs
    1/4 cup Dijon mustard
    1/4 cup water
    1 1/2 teaspoons Italian seasoning
    1 cup shredded Swiss cheese
    1 tablespoon grated Parmesan cheese

Preheat oven to 375F. Heat the olive oil in a 10 inch ovenproof
skillet over medium high heat. Saute the broccoli, mushrooms, red
pepper and green onions until nearly tender, about 5 minutes. Remove
from heat and set aside.

With an electric mixer or wire whisk, beat together the eggs,
mustard, water and Italian seasoning until foamy. Stir in cheeses and
pour mixture into skillet over vegetables. Bake 20 to 25 minutes or
until set. Cut in wedges and serve hot or at room temperature.