Ingredients
4
eggs
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
Preparation
Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
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.
