|Milk||1⁄4 Cup (4 tbs)|
|Chopped parsley||1 Tablespoon|
|Red pepper sauce||1⁄4 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Broccoli flowerets||1 Cup (16 tbs)|
|Carrot||1 Medium, shredded (1/2 Cup)|
|Onion||1 Medium, chopped (1/2 Cup)|
|Shredded cheddar cheese||4 Ounce|
|Grated parmesan cheese||1 Tablespoon|
1. Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
2. Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
3. Pour egg mixture over vegetables. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center. Cut into wedges.