Ingredients
6 eggs
2 Tablespoons water
1/4 teaspoon Lite salt
1/16 teaspoon freshly ground pepper
1/2 teaspoon dried basil, crushed or 1 Tablespoon snipped fresh
1 Tablespoon EVOO (extra virgin olive oil)
1/4 cup chopped zucchini
1/4 cup chopped onion
2 Tablespoons chopped red or green bell pepper, if desired
1/4 cup chopped mushrooms
1/2 cup (2 oz.) 2% fat shredded cheddar, Swiss, mozzarella or Monterey Jack cheese
Directions
1. Preheat oven to 350 degrees.
2. In a medium bowl, beat eggs, water, salt and pepper with a whip until well combined, but not frothy. Set aside.
3. In an oven proof skillet, heat EVOO on stove top. Add all the vegetables at one time. Stir until tender.
4. Gently stir egg mixture in with the vegetables.
5. Place skillet in oven and bake for 20 minutes or until eggs are firm when a knife is inserted.
6. Remove from oven. Sprinkle cheese on top. Let stand 5 minutes and serve.
This is a good breakfast dish for company; just adjust the recipe for the number of people. Serve with a small bowl of fresh fruit and dark rye toast.
Enjoy! Linda
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