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| 4 | cups | frozen mixed vegetables | 1 | L |
| 6 | eggs | 6 | ||
| 1/2 | tsp | each salt and dried basil | 2 | mL |
| Pepper, to taste | ||||
| 2 | tbsp | vegetable oil | 30 | mL |
| 1 | medium onion, sliced | 1 | ||
| 2 | cloves garlic, minced | 2 | ||
| 1 | cup | shredded Cheddar or Swiss cheese | 250 | mL |
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| In medium saucepan, bring 2 cups (500 mL) salted water to a boil. Add frozen vegetables and cover. When water returns to boil, drain vegetables in a colander. Cut larger pieces of vegetable. In bowl, beat together eggs, salt, basil and pepper until just blended. In 10-inch (25 cm) nonstick skillet over medium heat, heat oil. Add onion and garlic. Sauté until onion is tender, about 3 minutes. Add vegetables. Sauté until vegetables are hot. Pour eggs over vegetables in skillet. Reduce heat to medium-low. Cover and cook until eggs are almost set. Sprinkle with cheese. Broil until cheese melts, about 1 minute. |
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| For a complete meal, serve with couscous and chocolate ice cream. To use fresh vegetables, blanch hard vegetables such as broccoli and carrot before sautéing. |
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