¼ cup 2% low-fat milk
¼ cup grated parmesan cheese
1 teaspoon dried sage
¼ teaspoon ground pepper
2 tablespoons olive oil or 2 tablespoons butter
1 medium onion, diced
½ cup red pepper (bell pepper), diced
±225g sliced small mushrooms
2 garlic cloves, minced
2 tablespoons minced parsley (optional)
3⁄4 cup shredded cheddar cheese
In a large bowl or measuring cup whisk eggs, milk, Parmesan cheese, sage and pepper together until well mixed, set aside. Preheat oven to 180ºC.
In a 25 cm non–stick skillet heat oil over medium– high heat; sauté onion and red pepper 2–3 minutes or until softened. Add mushrooms and sauté 4–5 minutes or until lightly browned; add garlic and cook 1 minute.
Pour egg mixture into skillet mixing lightly to incorporate mushrooms; sprinkle with parsley if desired. Bake in oven about 12–15 minutes or until just set in the centre and no longer moist on top. Sprinkle with cheese and return to oven for 2 minutes to melt cheese. Loosen around the edges with a rubber spatula and slide out onto serving plate. Cut in wedges to serve. Serve hot or at room temperature.