• 2 Tbsp. Robert Rothschild Roasted Garlic Oil
• 2 cups Broccoli florets
• 1 cup Mushrooms, fresh, sliced
• 1 Red bell pepper, diced
• 4 Green onions, sliced
• 8 Eggs
• 1/4 cup Robert Rothschild Anna Mae’s Smoky Mustard
• 1/4 cup Water
• 2 cups Swiss cheese, shredded

Directions:

In a 12 inch oven proof skillet, sauté broccoli, red pepper, mushrooms and onions in oil for about 5 minutes. Remove from heat. Whisk together eggs, Anna Mae’s Smoky Mustard and water. Stir in cheese. Pour over vegetables. Bake at 375 degrees F for 20-25 minutes or until set.

Printer-Friendly Version