1 (10 oz.) pkg. frozen broccoli, carrots, & pasta twists
1/3 c. water
6 eggs, slightly beaten
1/2 med. chopped green pepper
2 or 3 sliced onions
2 tbsp. butter
1/2 tsp. crumbled dried basil leaves
1/4 tsp. seasoned salt
1/8 tsp. black pepper
2 tbsp. grated Parmesan cheese

Put frozen vegetables and water into 10" skillet. Bring to a boil. Cover and simmer 4 minutes. Combine vegetables and liquid with eggs. In same skillet, saute green pepper and onions in heated butter for 2 or 3 minutes. Add mixture and seasonings to egg-vegetable combination. Pour into skillet. Cook over medium heat, lifting edges and tilting skillet for egg to run under. When firm, sprinkle with the cheese. Cut into wedges.