| | Directions |
- In a 10-inch nonstick skillet, combine vegetables, Italian seasoning, pepper, 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.
Notes and Suggestions
Can be prepared as a frittata (as shown) or as an omelet, with a flatter fold-over shape.
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Servings: 4
|  | | Ingredients | | - | | 1 1/2 cups zucchini , thinly sliced |
| - | | 1 cup fresh Corn kernels ( or one 8 oz. 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 oz.) Low-fat Shredded Cheddar Cheese |
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