Ingredients:

- 4 eggs
- 1/4 cup milk
- 1 tbs chopped parsley
- 1/4 tsp salt
- 1 tablespoon vegetable oil
- 1 cup broccoli flowerets
- 1 medium carrot, shredded (1/2 cup)
- 1 medium onion, shredded (1/2 cup)
- 1 cup shredded Cheddar cheese
- 1 tablespoon grated Parmesan cheese
 

Method:

1.   Beat eggs, milk, parsley and salt until well blended; set aside

2.   Heat oil in 10 inch non-stick frying pan over medium-high heat. Cook broccoli, carrot 
      and onion in oil about 5 minutes, stirring frequently, until vegetables are crisp-tender.

3.   Pour egg mixture over vegetables. Sprinkle with cheeses, reduce heat to low. Cover
      and cook about 10 minutes or until eggs are set in centre. Cut into wedges and server.