Veggie Frittata

1/2 small sweet red pepper(s), thinly sliced
1 medium zucchini, grated
1 medium tomato, chopped
2 large eggs lightly beaten
3/4 cup fat-free skim milk
1/4 tsp dried oregano
1/4 tsp dried thyme
1 Tbsp parsley, chopped

Coat a small ovenproof skillet with cooking spray and heat. Add red pepper, zucchini and tomato and cook until tender.

Combine eggs, milk, herbs and parsley in a small bowl. Stir into vegetables, reduce heat and cook until eggs are firm.

Place skillet under a preheated broiler and cook until top is browned. Serve immediately.