 | | Directions | 1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion and zucchini; cook and stir 2 minutes. Reduce heat to medium-low. Add ham; cook 2 minutes.
2. Beat eggs, milk, Italian seasoning, salt and pepper in medium bowl. Pour into skillet. Cook without stirring 5 minutes or until eggs are set on bottom. Arrange sliced tomatoes on top of egg mixture. Sprinkle with cheese.
3. Broil 4 to 5 minutes until eggs are set and cheese is lightly browned. Sprinkle with additional Italian seasoning, if desired.Test Kitchen Tip: Wrap the skillet handle in foil if your skillet is not ovenproof. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 6
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 medium onion, chopped |
| - | | 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices |
| - | | 1 cup diced ham |
| - | | 6 eggs |
| - | | 1/4 cup milk |
| - | | 1 teaspoon McCormick® Perfect Pinch® Italian Seasoning |
| - | | 1/4 teaspoon salt |
| - | | 1/4 teaspoon McCormick® Black Pepper, Ground |
| - | | 2 medium plum tomatoes, sliced |
| - | | 1 cup shredded mozzarella cheese |
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| | Nutrition (per serving) | Calories: 201 Calories
Fat: 13 Grams
Protein: 15 Grams
Cholesterol: 239 Milligrams
Carbohydrates: 6 Grams
Sodium: 603 Milligrams
Fiber: 1 Grams
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