Swiss Vegetable Custard Serves 4

In a large skillet, melt butter and sauté sliced raw vegetables until almost tender. In mixing bowl, beat egg; stir in milk, salt, mustard, cayenne and Swiss. Place vegetables in 1 qt casserole; pour egg mix over and sprinkle Parmesan over top. Bake at 375 for 15-20 min until cheese is lightly browned and custard is firm.

Butter 0.5 c
Squash 1.5 c yellow, sliced
Broccoli 1.5 c sliced
Egg 1
Milk 0.25 c
Mustard 0.25 tsp dried
Cayenne Pepper dash
Cheese, Swiss 0.33 c shredded
Cheese, Parmesan 0.25 c