• 1½ cups sliced zucchini
  • 1 cup fresh corn kernels or 1 (8-ounce) can whole kernel corn, well-drained
  • ½ cup chopped sweet red peppers
  • ¼ cup chopped onion
  • ¼ teaspoon oregano leaves, crushed
  • 1 tablespoon water
  • 4 large eggs
  • ¼ cup milk
  • ¼ cup shredded cheddar cheese

Directions Edit

  1. In 10-inch non-stick skillet, combine vegetables, oregano and water.
  2. Cover and cook over medium heat, stirring occasionally, until crisp-tender.
  3. Thoroughly blend eggs and milk.
  4. Pour over vegetables.
  5. Cook over low heat until eggs are almost set.
  6. Sprinkle with cheese.
  7. Broil about 6 inches from heat until cheese is melted.
  8. Cut into wedges and serve from pan or slide from pan onto serving platter.

Makes 2 to 4 servings.

Adapted Recipe provided courtesy of the American Egg Board.

Contributed by: Edit

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