Fresh Vegetable Fritatta

From THE HADDIE PIERCE HOUSE BED & BREAKFAST
1 large red bell pepper, chopped
1 cup sliced mushrooms
1 ½ cups shredded Swiss cheese, divided
¼ pound asparagus, cut into 1-inch pieces or sliced zucchini
7 eggs, lightly beaten
½ cup mayonaise
½ tsp salt
2 tbsp chopped fresh basil

In a lightly greased 9 ½ inch deep-dish pie plate or quiche pan, layer the peppers, mushrooms, and half of the cheese. Top with asparagus and the remaining cheese. In large bowl combine the eggs with the mayonnaise and salt. Pour evenly over the cheese. Top with fresh basil. Bake in 375 degree oven for 35 minutes or until a knife inserted in the center comes out clean. Let stand 5 minutes. Serve hot or at room temperature. Makes 6-8 servings.

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