6 eggs, beaten
1/4 c. grated Parmesan cheese
2 tbsp. minced fresh parsley
2 tbsp. flour
1/4 tsp. salt
1/2 tsp. ground black pepper
1 container (8 oz.) ricotta cheese
1 c. lightly cooked mixed vegetables, such as carrots & peas, chopped
1 tbsp. butter
1 tbsp. olive oil

In medium bowl, combine eggs, Parmesan, parsley, flour, salt and pepper. Add ricotta and mix well. Stir in vegetables. In large heavy, ovenproof skillet, heat butter and oil. Pour in egg mixture and cook 2 minutes to set. Transfer skillet to oven, bake at 400 degrees until top is firm and lightly colored, about 15 minutes. Makes 6 servings.