• 8 eggs, beaten
• 1/4 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 tsp. salt (optional), or to taste
• 1/4 tsp. pepper
• 1 Tbs. olive oil
• 1 large onion, diced
• 3 cups Italian style peeled tomatoes, drained and chopped
• 1 tsp. basil, or 1 Tbs. fresh, chopped
• 1 medium zucchini, halved lengthwise and thinly sliced

Preheat oven to 300°F. Combine first 5 ingredients in a bowl. Mix thoroughly and set aside. Heat oil in a heavy nonstick skillet over medium heat. Sauté onion 5 minutes or until softened. Stir in tomatoes and basil and sauté 5 minutes. Add zucchini and sauté 5 minutes or until zucchini is tender. Stir vegetables into egg mixture. Pour into a buttered shallow baking dish and bake 15 minutes or until casserole is set. Do not overcook. Cut into wedges.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 254, fat 14.0g, 48% calories from fat, cholesterol 378mg, protein 16.5g, carbohydrates 17.4g, fiber 3.4g, sugar 10.9g, sodium 473mg, diet points 6.1.

Dietary Exchanges: Milk: 0.1, Vegetable: 2.8, Fruit: 0.0, Bread: 0.1, Lean meat: 1.9, Fat: 1.8, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wines are: Fumé Blanc, Beaujolais, or Chenin Blanc.