Vegetable Frittata
Makes 4 servings

4 eggs
1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese

Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.

Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low.

Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.