2 mediums zucchini halved lengthwise and sliced ¼ inch thick
1 medium yellow onion cut into thin wedges
medium green bell pepper cut into thin strips
medium red bell pepper cut into thin strips
1 teaspoon crushed fresh garlic
1 teaspoon dried Italian seasoning
1 teaspoon ground black pepper
cup shredded nonfat or reduced-fat mozzarella cheese
1 tablespoon nonfat parmesan cheese grated plus 1 ½ teaspoons
Coat a 10-inch ovenproof skillet with nonstick cooking spray. Place over medium-high heat, and add the zucchini, onions,bell peppers, garlic, Italian seasoning, and black pepper. Cook and stir for 3 minutes, or until the vegetables are crisp-tender.
Reduce the heat to low, and pour the egg substitute over the vegetables. Let the eggs cook without stirring for 10 to 12 minutes, or until almost set.
Remove the skillet from the great, and place under a preheated broiler.
Broil 6 inches from the heat for about 3 minutes, or until the eggs are set.