1/4 cup milk
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot, shredded (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
1. Beat eggs, milk, parsley, salt and pepper sauce until well
blended; set aside.
2. Heat oil in 10-inch skillet over medium-high heat. Cook
broccoli, carrot and onion in oil about 5 minutes, stirring
frequently, until vegetables are crisp-tender.
3. Pour egg mixture over vegetables. Sprinkle with cheeses;
reduce heat to low. Cover and cook about 10 minutes or until
eggs are set in center. Cut into wedges.
Makes 4 servings
Time-Saver: Substitute 1 1/2 cups broccoli slaw for the broccoli
flowerets and carrot.