|Sliced zucchini||1 1⁄2 Cup (24 tbs)|
|Fresh corn kernels/1 cup canned whole-kernel corn, well drained||1 Cup (16 tbs)|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Crushed dried oregano leaves||1⁄4 Teaspoon|
|Skim milk||1⁄4 Cup (4 tbs)|
|Shredded low fat cheddar cheese||1 Ounce (1/4 Cup)|
1. Preheat broiler.
2. In a 10-inch nonstick ovenproof skillet, combine zucchini, corn, bell pepper, onion, oregano and water. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
3. Thoroughly blend eggs and milk in a bowl. Pour over vegetables. Cook over low heat until eggs are almost set. Sprinkle with cheese. Broil about 6 inches from the heat until cheese is melted.