| |
• |
1 1/2 cups sliced zucchini |
| |
• |
1 cup fresh corn kernels, or 1 8-ounce can whole kernel corn, well-drained |
| |
• |
1/2 cup chopped sweet red peppers |
| |
• |
1/4 cup chopped onion |
| |
• |
1/4 teaspoon oregano leaves, crushed |
| |
• |
1 tablespoon water |
| |
• |
4 eggs |
| |
• |
1/4 cup skim milk |
| |
• |
1/4 cup (1 oz.) low-fat shredded Cheddar cheese |
In 10-inch non-stick skillet, combine vegetables, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
Thoroughly blend eggs and milk. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into wedges and serve from pan or slide from pan onto serving platter. |
