2 to 4 servings
1 1/2 C diced zucchini
1 C fresh or frozen corn kernels
1/2 C chopped sweet red pepper
1/4 C chopped onion
1/4 t oregano, crushed
1 T water
4 eggs
1/4 C skim milk
1/4 C (1 oz) low-fat shredded cheddar cheese
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In 10″ non-stick, ovenproof 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.
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