3 c. shredded low-fat Mozzarella and Cheddar cheese
2 (6 oz.) cans drained mushrooms
1 green pepper
16 oz. Egg Beaters
1 3/4 c. skim milk
1/4 c. flour
1 medium chopped onion

Spread half of cheeses on bottom of 9 x 13 dish. Add mushrooms on top of cheeses. Add pepper and onion and finish cheese on top of this. Mix Egg Beaters, milk and flour and pour into dish.

Bake at 350°F for 35 to 40 minutes.