4 Large Eggs
4 Egg Whites
1/4 Cup Skim Milk
Vegetables- I usually use broccoli, onion, mushroom, bell peppers and tomato
1/3 Cup Reduced Fat Shredded Cheddar Cheese
Preheat oven to 350 degrees. Spray a 9" round baking dish with cooking spray. Whisk eggs, egg whites, and milk until well blended. Slice vegetables to desired size. Note: make sure tomatoes are not too runny, carve the centers out if necessary to avoid sogginess. Add vegetables and cheese to egg and milk mixture and stir until combined. Pour into baking dish and cook for about 40 minutes, or until cooked all the way through.