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
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.
2 to 4 servings
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