Ingredients
4 large eggs1/3 cup 2% milk1/4 teaspoon salt, divided1/8 teaspoon coarsely ground pepper2 teaspoons olive oil1/2 medium zucchini, chopped1/2 cup chopped baby portobello mushrooms1/4 cup chopped onion1 garlic clove, minced2 tablespoons minced fresh basil1 teaspoon minced fresh oregano1 teaspoon minced fresh parsleyOptional toppings: Halved grape tomatoes, small fresh mozzarella cheese balls and thinly sliced fresh basil
Preparation
Preheat oven to 375°. In a bowl, whisk eggs, milk, 1/8 teaspoon salt and pepper. In an 8-in. ovenproof skillet, heat oil over medium-high heat. Add zucchini, mushrooms and onion; cook and stir until tender. Add garlic, herbs and remaining salt; cook 1 minute longer. Pour in egg mixture.
Bake, uncovered, until eggs are set, 10-15 minutes. Cut into 4 wedges. If desired, serve with toppings.
