1 tablespoon vegetable oil
1 cup broccoli flowerets
1 medium carrot -- shredded (1/2 cup)
1 medium onion -- chopped (1/2 cup)
1/4 cup sliced ripe olives
4 large eggs
1/4 cup milk
1 tablespoon chopped parsley
1/4 teaspoon salt
1/4 teaspoon pepper sauce
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon grated Parmesan cheese
Heat oil in 10-inch skillet over medium-high heat. Cook broccoli, carrot, onion, and olives in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.
Meanwhile beat eggs, milk, parsley, salt and pepper sauce thoroughly with fork or wire whisk until a uniform yellow color. Pour egg mixture over vegetables. sprinkle with cheese, reduce heat to low.
Cover and cook about 10 minutes or until set in center. Cut into 4 wedges.