Ingredients
6 large eggs2 tablespoons 2% milk1 teaspoon chopped fresh oregano1/2 teaspoon salt1/8 teaspoon pepper2 tablespoons butter2 medium zucchini (7 to 8 ounces each), thinly sliced1 medium onion, chopped2 tablespoons olive oil1 medium tomato, diced1 cup shredded Gouda cheese2 tablespoons minced fresh basil
Preparation
Combine the first 5 ingredients; set aside. In a large nonstick skillet, melt butter over medium heat. Add zucchini and onion. Cook until tender, 6-8 minutes; remove.
In same skillet, heat oil over medium heat. Add egg mixture. Cook until set, gently lifting edges of cooked egg to allow liquid to run underneath. Top with zucchini mixture, diced tomato and cheese. Cover and cook until cheese is melted, 2-3 minutes. Sprinkle basil on top.
