1 T butter
1 small zucchini, shredded
1 lg. ripe tomato, chopped
4 oz. fresh mushrooms, sliced
1 small onion, diced
6 eggs, beaten
1/4 C milk
1 tsp. Dijon mustard
1/2 tsp. salt
1/2 tsp. lemon pepper
2 C Swiss cheese, grated

Melt butter in an oven-safe, non-stick skillet. Saute zucchini, tomato, onion and mushrooms for about 2 minutes. Combine beaten eggs, milk, mustard, salt, lemon pepper and grated Swiss cheese. Pour into the skillet and cook over low heat for about 12-15 minutes. Transfer to broiler for 2 to 3 minutes or until top is browned. Cut in wedges and serve.