Vegetable Shrimp Frittata

8 eggs
1/2 cup (125 mL) skim milk
2 tbsp chopped fresh basil or 2 tsp (10 mL) dried basil
Salt and pepper, to taste
Cooking spray
1 clove garlic, finely chopped
4 green onions, sliced
1 small red pepper, cut into strips
1 cup sliced mushrooms
1 can (106 g) medium shrimp, drained
1/4 cup shredded part-skim mozzarella and Cheddar cheese blend

Beat eggs with milk and basil; season with salt and pepper. Set aside.

Spray a 10-inch (25 cm) non-stick skillet with cooking spray. Heat over medium-high heat. Saute garlic with green onions, red pepper and mushroooms for 3 minutes. Reduce heat to medium.

Pour egg mixture over vegetables in skillet. As mixture sets at the edges, with spatula, gently lift cooked portion to allow uncooked egg to flow underneath. Cook until bottom is set and the top is almost set, about 4 minutes.

Sprinkle shrimp and cheese over top.

Broil for 2 minutes or until eggs are set and cheese is melted.

Servings: 4