1. 1 tablespoon vegetable oil
2. 1 onion, chopped
3. 10 tablespoons egg mix combined with 1 1/4 cup water*
4. 1 cup zucchini or yellow squash with skin, chopped
5. 3 cups Monterey Jack cheese, shredded
6. 1/8 teaspoon black pepper

1. Lightly grease a 9-inch pie plate.
2. Heat oil in a large skillet. Add onions and sauté until onions are soft. 
3. Stir in squash and cook until moisture has evaporated. Stir frequently to keep from burning.
4. In a bowl, combine egg mixture, cheese and pepper. Add squash mixture and stir to blend.
5. Scoop into pie plate.
6. Bake in preheated oven until eggs are set, about 30 minutes.

Calories: 220
Fat: 16 g
Cholesterol: 185 mg
Sodium: 310 mg
Carbohydrate: 6 g
Dietary fiber: 0 g
Protein: 12 g