Serve With:

½ cup low-fat cottage cheese, ½ grapefruit and 2 slices of whole grain toast

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
2 eggs
1 cup egg substitute
1/4 cup low-fat milk
1 tablespoon McCormick® Perfect Pinch® Vegetable Seasoning
2 medium plum tomatoes, sliced
1 cup shredded part-skim mozzarella cheese

1. Heat oil in large ovenproof nonstick skillet on medium heat. Add onion, zucchini and bell pepper; cook and stir 2-3 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 4-5 minutes or until eggs are set and cheese is lightly browned.


Nutrition Facts

444 calories | 12g fat, 60g carbs, 30g protein