1/4 cup milk
1 Tbsp fresh parsley
1/4 tsp salt
1/4 tsp red pepper sauce
1 Tbsp olive oil
1 cup broccoli florets
1 carrot, shredded (1/2 cup)
1 onion, chopped (1/2 cup)
1 cup shredded cheddar cheese (4 oz)
1 Tbsp grated parmesan cheese
Beat eggs, milk, parsley, salt and pepper sauce until well blended; set aside. Heat oil in skillet. Cook broccoli, carrot and onion in oil about 5 minutes, stirring frequently, until veggies are crisp-tender. Pour egg mix over veggies. Sprinkle with cheeses; reduce heat to low. Cover and cook about 10 minutes or until eggs are set in center.
Serves 4
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