10 beaten eggs
2 tablespoons water or light cream
1 tablespoon extra-virgin olive oil
1 cup fresh or thawed, frozen broccoli florets
3/4 cup large red sweet pepper, seeded and thinly sliced
1/4 cup onion, chopped
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon kosher salt
1/8 teaspoon black pepper
2 tablespoons reduced-fat Parmesan cheese, finely grated

1. In a medium bowl, combine eggs and water or cream; set aside. In a 10-inch skillet, heat oil. Add broccoli, sweet pepper, onion, Italian seasoning, salt, and black pepper. Cook and stir over medium heat for 4 to 5 minutes or until vegetables are crisp-tender.

2. Pour egg mixture over vegetable mixture in skillet. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so uncooked portion flows underneath. Continue cooking and lifting edges until eggs are nearly set (surface will be moist).

3. Remove skillet from heat; sprinkle with cheese. Cover and let stand for 3 to 4 minutes or until set. Cut into wedges.

Serves: 6
Prep time: 10 min
Cook time: 20 min