6 to 8 lg. eggs, lightly beaten
1 sm. yellow onion, chopped
1 sm. green pepper, chopped
1 sm. red pepper, chopped
10 white mushrooms, sliced
1 sm. zucchini, sliced thin
1 clove garlic, minced
1 c. shredded Mozzarella
1/4 c. grated fresh Parmesan
Fresh parsley, chopped to taste
Fresh ground pepper
2 tbsp. olive oil
1 tsp. oregano (dried)
1 tbsp. chopped fresh basil (or 1 tsp. dried)

In a large heavy saute pan, heat olive oil. Add minced garlic and chopped onion. Saute over medium heat until onion is wilted. Add other vegetables and saute until soft.

Combine eggs with Mozzarella, parsley, pepper and a little water. Mix well and pour over vegetable mixture. Reduce heat and cover with a tilted lid, leaving room for steam to escape. Make sure heat is very low and be careful not to overcook. Sprinkle herbs over the top.

Cook at very low heat until eggs are almost set. Sprinkle Parmesan over top and cook a few minutes more. Cut into wedges and serve with home-fried potatoes.