|Evaporated skim milk||2 Tablespoon|
|Dry mustard||1 Teaspoon|
|Dried basil||1 Teaspoon|
|Ground black pepper||1⁄4 Teaspoon|
|Peeled diced potatoes||1 Cup (16 tbs)|
|Shredded zucchini||1 Cup (16 tbs)|
|Green pepper||1 , cut into thin 1 1/2 inch strips|
|Sweet red pepper||1 , cut into thin 1 1/2 inch strips|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Chopped onions||1⁄2 Cup (8 tbs)|
|Finely shredded parmesan cheese||2 Tablespoon, finely shredded|
In a medium bowl, beat together the egg whites, milk, dry mustard, basil, salt and pepper until well combined.
Preheat the broiler.
Lightly spray a 10" ovenproof skillet with no-stick spray.
Add the potatoes, zucchini, green and red peppers, mushrooms and onions.
Cook and stir over medium heat for 7 to 10 minutes or until the vegetables are tender.
Then evenly spread the vegetables in the skillet.
Pour the egg mixture over the vegetable mixture.
Cook over medium heat.
As the mixture sets, run a spatula around the edge of the skillet, slightly lifting the egg mixture to allow the uncooked portions to flow underneath. (Do not stir.)
When eggs are almost set, cover and cook over low heat 8 to 10 minutes or until eggs are set.
If necessary, cover the handle of the skillet with a double thickness of heavy foil to protect it from the heat of the broiler.
Sprinkle the Parmesan cheese on top of the eggs.
Broil the eggs about 3" from the heat for 3 to 5 minutes or until the top is lightly browned.
Cut into wedges to serve.