1 c. zucchini, thinly sliced
2 tbsp. onion, thinly sliced
1/4 c. green pepper, thinly sliced
3 eggs
Dash of garlic powder
Pinch each of thyme, marjoram & basil
Salt & pepper
2 tbsp. water

Spray a medium teflon skillet with Pam. Saute zucchini, onion and green pepper together over medium heat, tossing frequently for 2 minutes. Add garlic powder, herbs, salt and pepper. Add water and continue to cook until half the water has evaporated. Beat the eggs, when the water is reduced pour the eggs over the vegetables. Cover the skillet and cook undisturbed over moderate heat for 5 to 8 minutes or until eggs are set. Yield: 1 to 2 servings.