2 cups broccoli florets
3 Tablespoons butter
2 cups sliced yellow summer squash
1 egg
1/2 cup shredded swiss cheese
1/4 cup milk
1/4 teaspoon ground mustard
1/4 teaspoon fresh ground black pepper
Dash cayenne pepper
2 Tablespoons grated Parmesan cheese
In a skillet, stir fry broccoli in butter for 3 minutes.
Add squash. Stir fry 3 minutes longer until vegetables are crisp tender.
Transfer to greased 1 quart baking dish.
In a bowl, combine egg, swiss cheese, milk, mustard, pepper, and cayenne. Mix well.
Pour mixture over vegetables.
Sprinkle with parmesan cheese.
Bake, uncovered at 350 F for 15-20 minutes or until set.
Serves 2 – 4.
