1/4 cup finely chopped onion
8 ounces sweet Italian sausage, casings removed
1 small zucchini, thinly sliced
1 cup sliced fresh mushrooms
4 eggs
1/2 cup milk
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon dried basil
1/8 teaspoon dried oregano
1/4 cup grated Parmesan cheese

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 platter or plate; cut into 4 wedges.

Makes 4 servings.