Ingredients
4
whole eggs
6
egg whites
3/4
teaspoon Italian seasoning
1/4
teaspoon salt
Dash pepper
2
teaspoons canola or olive oil
2
cups frozen Italian-blend vegetables, thawed (from 1-lb bag)
2
tablespoons shredded Parmesan cheese
Preparation
In medium bowl, beat whole eggs, egg whites, Italian seasoning, salt and pepper until well mixed.
In 10-inch skillet, heat oil over medium heat. Pour egg mixture into skillet; top with vegetables. Reduce heat to medium-low. Cook 3 to 4 minutes, lifting eggs with spatula to allow uncooked portion to flow to bottom.
Cover; cook 7 to 8 minutes longer or until eggs are almost set but top is slightly moist. Top with cheese. Cover; cook 1 to 2 minutes or until cheese is melted.
