Broccoli, potato and mushroom frittata

With the leftover broccoli from last week, I proceeded to make a frittata for dinner one night this week. Frittata is basically a crustless quiche. I followed the ingredients used in this month's Martha Stewart's Everyday Food, but used fresh broccoli and roasted it in the oven instead of the frozen variety.

Ingredients:

2 medium potatoes, diced

1-2 heads of broccoli, cut into pieces. Stems peeled and diced.

5-8 white mushrooms, quatered

1 tbsp Dijon mustard

1/2 cup of 1% milk

8 whole eggs

1 cup grated marble cheese

Method:

Place cut up vegetables in a 9" deep dish pie pan and toss lightly with olive oil.  Add a little salt and pepper to taste. Bake in a 375 C oven until potatoes are tender. Meanwhile, whisk the eggs with milk and Dijon mustard. Add half the grated cheese to the egg mixture. When potatoes are tender, add the other half of the cheese to the top of the roasted vegetables. Pour the egg mixture on top of this and return to oven. Bake for an additional 30 minutes or until firm.

Serve with salad greens and your favourite salad dressing.