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

Preheat oven to 425°. Steam or microwave vegetables until just tender; drain. Toss in bowl with herbs and pepper; set aside. Put butter in a 10-inch pie plate and set in oven until 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. Bake 30 minutes or until brown and puffy. Cut in wedges. Serve. Yields 6 servings (268 calories each).