1 pkg. (16 oz.) loose-pack frozen mixed broccoli, carrots and cauliflower
2 tbsp. butter
1/4 tsp. salt
1/4 to 1/2 tsp. dried dill weed
1 pkg. refrigerated crescent rolls
2 beaten eggs
2 c. shredded Swiss cheese

In a large skillet, cook and stir vegetables in hot butter over medium high heat for 6 to 8 minutes or until tender-crisp. Remove from heat; cut up larger vegetable pieces. Stir in salt and dill weed.

Separate crescent rolls into 8 triangles. Place in an ungreased 10 inch pie plate, pressing over bottom and up sides to form a crust; press edges together to seal. Spoon vegetable mixture into crust; pour eggs over all. Sprinkle with cheese. Bake in a 375 degree oven for 20 minutes. Makes 6 servings.