1 1/2 cups zucchini, thinly sliced
1 cup fresh corn kernels (or one 8-ounce can whole kernel corn, well drained)
1/2 cup sweet red peppers, chopped
1/4 cup onion, chopped
1/4 teaspoon Italian seasoning
1/8 teaspoon crushed red pepper
1 tablespoon water
4 large Eggland's Best eggs
1/4 cup non-fat milk
1/4 cup (1 ounce) low-fat shredded cheddar cheese
1.In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, crushed red pepper, and water. Cover and cook over medium heat, stirring occasionally until crisp-tender.
2.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.
3.Cut into wedges and serve from pan or slide from pan onto serving platter.
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