Vegetable and bacon frittata

Ingredients (serves 6) 3.5 points per serve/core without the cheese or count 1.5 per serve
1 tablespoon olive oil
200g button mushrooms, sliced
1 red onion, cut into thin wedges
1 green capsicum, deseeded, chopped
125g 97% fat-free bacon, chopped
4 green onions, thinly sliced
8 eggs, at room temperature
1/2 cup low-fat milk
1/2 cup grated low-fat tasty cheese
Method
Preheat oven to 180°C. Grease and line base and sides of a 4cm deep, 16cm x 26cm (base) slab pan.
Heat oil in a large, non-stick frying pan over medium-high heat. Add mushrooms, onion, capsicum and bacon. Cook, stirring often, for 5 to 6 minutes or until vegetables are just tender. Add green onion. Cook for 1 minute. Spread over base of pan.
Using a fork, whisk eggs, milk and salt and pepper in a bowl. Stir in cheese. Pour over vegetables, shaking pan to allow egg mixture to run to base of pan. Bake for 25 to 30 minutes or until set. Stand in pan for 20 minutes. Cut into pieces. Serve warm or at room temperature with salad, if desired.