3 c. mixed, chopped vegetables (broccoli, carrots, mushrooms, zucchini and tomato)
1/2 tsp. dried Italian herbs
Dash pepper
2 tbsp. butter
2 eggs
1 c. low-fat milk
1 c. sifted all-purpose flour or whole wheat flour
1/2 tsp. salt
1 c. (4 oz.) shredded Jack cheese

Preheat oven to 425 degrees. Steam or microwave vegetables until just tender. Drain. Toss vegetables in bowl with herbs and pepper. Set aside. Put butter in a 10 inch pie plate and set in oven until butter is melted. In medium bowl, beat eggs. Add milk and beat until well blended. Add flour and salt and beat until batter is smooth. Pour batter into heated pie plate. Spread vegetables evenly over batter to within 1 inch of edge. Sprinkle with cheese. Bake 30 minutes or until brown and puffy. Serve, cut in wedges. Serves 6.