2 Mission® Burrito Size Flour Tortillas 3 Tbsp. Margarine 1 large Onion chopped 2 small Zucchini chopped 1 Red Bell Pepper chopped 3 Scallions or Green Onions chopped 8 Eggs 1/2 cup Milk 1 1/2 cups Swiss Cheese shredded Salt and Pepper to taste
1. Preheat the oven to 425 degrees F. Heat margarine in a 10 inch heavy skillet over medium heat. Cook onion, zucchini, red pepper and green onions until tender-crisp, about 3 minutes. Remove skillet from heat and reserve 1/3 of the vegetables. 2. In a small bowl beat eggs, milk, salt, pepper and 1 cup of the cheese. Pour mixture into skillet over vegetables and place into preheated oven. 3. Bake until puffed and golden, about 15 minutes. Place tortilla on a baking pan and invert frittata on top. Top with remaining tortilla. Spoon the reserved vegetables and cheese on top of the stack and bake an additional 5 minutes, or until cheese is melted. Cut stack into quarters and serve immediately.