1 c. whole wheat bread crumbs
2 tbsp. corn oil butter, melted
1 c. zucchini, sliced
1 c. fresh mushrooms, sliced
1 c. fresh green beans
1 c. carrots, sliced
1 c. onion, chopped
1/2 c. green bell pepper, chopped
2 c. 1% low-fat milk
4 eggs, well beaten
Salt & pepper to taste
Nutmeg to taste
1 tomato, sliced
2 tbsp. Parmesan cheese, freshly grated

Preheat oven to 375 degrees. Grease an 8 inch springform pan. In the prepared pan sprinkle bread crumbs. In a medium skillet heat 1 tablespoon butter over medium heat. Add zucchini, mushrooms, green beans, carrots, onion and green pepper. Saute until vegetables are tender-crisp. Into the prepared pan spoon vegetables.

In a medium bowl beat milk, eggs, salt, pepper and nutmeg. Pour over sauteed vegetables. Arrange tomato slices over top. Sprinkle with Parmesan cheese and the remaining 1 tablespoon melted butter. Bake for 25 minutes or until set. On a serving plate place springform pan; remove side of pan. Cut custard into wedges. Makes 8 servings.

To reduce fat and cholesterol, use an egg substitute with less than 2 grams fat per serving. Fat and calorie content may vary between brands.