1/4 c. finely chopped onion
8 oz. sweet Italian sausage, casings removed
1 sm. zucchini, thinly sliced
1 c. sliced fresh mushrooms
4 eggs
1/2 c. milk
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. dried leaf basil
1/8 tsp. dried leaf oregano
1/4 c. grated Parmesan cheese (3/4 oz.)

In a 9 inch skillet, place onion and sausage. Cook over medium heat, stirring to break sausage into small pieces; drain well. Add zucchini and mushrooms; cook, stirring occasionally, until zucchini is tender. In a medium bowl, beat together eggs, milk, salt, pepper, basil, and oregano. Pour over sausage mixture. Cook over low heat, lifting edges to allow uncooked portion of egg mixture to run underneath. When eggs are set, sprinkle with cheese. Lift from pan onto a round platter or plate. Cut into 4 wedges. Makes 4 servings.