 | | Directions | 1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2 to 3 minutes or until vegetables are tender.
2. Beat eggs, milk and Seasoning in medium bowl. Pour into skillet. Cook on medium-low heat 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 or until eggs are set and cheese is lightly browned.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: 8
|  | | Ingredients | | - | | 1 tablespoon olive oil |
| - | | 1 medium onion, chopped |
| - | | 1 medium zucchini, halved lengthwise and cut into 1/4-inch thick slices |
| - | | 1 small red bell pepper, coarsely chopped |
| - | | 6 eggs |
| - | | 1/4 cup milk |
| - | | 1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning |
| - | | 2 medium plum tomatoes, sliced |
| - | | 1 cup shredded mozzarella cheese |
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| | Nutrition (per serving) | Calories: 137 Calories
Fat: 9 Grams
Protein: 8 Grams
Cholesterol: 169 Milligrams
Carbohydrates: 6 Grams
Sodium: 321 Milligrams
Fiber: 1 Grams
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