Southwestern Frittata

From Taste of Home's Simple & Delicious July/August 2007

4 eggs
1 Tbsp milk
1/4 tsp salt
1/4 tsp ground mustard
1/4 tsp pepper
dash cayenne pepper
1/2 C chopped onion
1/2 C chopped green pepper
1/2 tsp minced garlic
1 tsp olive oil
1 large tomato, chopped
2 Tbsp sliced rip olives, drained
1/2 C shredded mozzarella cheese

In a small bowl, whisk the eggs, milk, salt, mustard, pepper and cayenne; set aside. In a large skillet over medium heat, cook the onion, green pepper and garlic in oil until tender. Add tomato and olives; heat through.
Pour egg mixture over vegetables. As eggs set, lift edges, letting uncooked portion flow underneath. When eggs are set, sprinkle with cheese. Remove from heat. Cover and let stand 1-2 minutes or until cheese is melted. Cut into 4 wedges.