6 eggs
1/4 cup milk
1/4 teasoon pepper
1 cup cubed whole wheat bread
1 cup shredded mozzarella cheese
2 oz cream cheese, cubed
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1 onion, choooped
1 cup chopped zucchini
1 cup choppped mushrooms
1 sweet red or green pepper, chopped
2 garlic cloves
2 tomatoes, sliced
1/4 cup freshly grated Parmesan cheese

In a large bowl, whisk together eggs, milk and pepper. Stir in bread, mozzarella and cream cheese. Set aside.

In a 10 inch ovenproof skillet, heat oil over medium-high heat. Saute onion, zucchini, mushrooms, red pepper, garlic, and oregano for 2 to 3 minutes or until softened. Remove from heat; pour in egg mixture and mix well. Arrange the tomatoes over the top. Sprinkle with Parmesan cheese. Bake in a 375 degree F oven for 25 minutes or until egg mixture is set and golden. Cut into wedges and serve. Makes 4 to 6 servings.

Notes:
Left off zucchini – couldn’t find them in winter – and tomatoes
Added bacon bits to the top

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