1 tbsp. olive or salad oil
1 lg. onion, diced
1 sm. green pepper, cut into 1/2" pieces
1/3 c. bottled pizza sauce
1 1/3 c. milk
1 c. buttermilk baking mix
3 lg. eggs
1 (4.5 oz.) jar sliced mushrooms, drained
1/2 c. sliced pitted ripe olives
1 (8 oz.) pkg. shredded Mozzarella cheese (2 c.)
2 tbsp. chopped parsley

About 45 minutes before serving.

1. Preheat oven to 400 degrees. In 10" skillet with oven safe handle (or cover skillet handle with heavy duty foil when baking in oven later), over medium high heat, in hot olive or salad oil, cook onion and green pepper until onion is lightly browned. Stir in pizza sauce; remove skillet from heat.

2. In medium bowl, with wire whisk, beat milk, buttermilk baking mix and eggs until smooth. Pour egg mixture into vegetable mixture in skillet; sprinkle with mushrooms, olives and half of shredded Mozzarella cheese. Bake 30 minutes. Remove skillet from oven; sprinkle with chopped parsley and remaining Mozzarella cheese. Bake 5 minutes longer or until cheese melts and knife inserted in center comes out clean. Makes 6 servings.

Each Serving: About 315 calories, 17 g fat, 134 mg cholesterol, 695 mg sodium.