Vegetable Frittata

Vegetable Frittata

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

1. Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot, onion and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
2. Meanwhile beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire wisk until a uniform yellow color. Pour egg mixture over vegeta-bles. Sprinkle with cheese; reduce to low
3. Cover and cook about 10 minutes or until set in center. Cut into 4 wedges. Serve immediately