INGREDIENTS:
2 Tbsp. extra
virgin olive
oil
1 medium size
red onion,
chopped
1 clove
garlic, finely chopped
2 medium size
zucchini,
halved lengthwise, sliced
1 cup fresh
corn kernels,
or 1 cup canned whole kernel corn, well-drained
1 large sweet
red pepper,
chopped
1/4 teaspoon
oregano leaves,
crushed
1 tablespoon
water
6 whole eggs,
lightly beaten
Salt and
ground black pepper
to taste
1/3 cup skim
milk
1/3 cup
Cheddar cheese,
shredded
1 Tbsp. fresh
basil, chopped
PREPARATION:
Wash and
cut all vegetables
and chopp all herbs.
In a large
cast-iron or non-stick
ovenproof skillet, over moderate heat, heat oil until just hot. Add
onion
and garlic and cook until soft (for about 4 to 5 minutes).
Add
vegetables, oregano and
water. Cover and cook over medium heat, stirring occasionally, until
crisp-tender
(for about 4 minutes).
In a
separate bowl thoroughly
whisk together eggs and milk. Add salt and ground black pepper to
taste.
Pour eggs over vegetables and immediately reduce heat to low. Cook
without
stirring over low heat until bottom and sides of eggs are almost set.
Sprinkle
with cheese. Broil about 6 inches from heat until cheese is melted.
Cut into 4
wedges and serve
hot or at room temperature.
Makes 4
servings.
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