- 1 c Tomato (chopped)
- 1⁄2 c Summer Squash (chopped)
- 1⁄2 c Cucumber (chopped)
- 8 oz Taco Sauce
- 1 Onion (chopped)
- 3 c Egg-Beaters
- 1 c Cheese (fat-free, shredded)
Combine 1 cup chopped tomato, 1/2 cup chopped summer squash, 1/2 chopped peeled cucumber, 8 oz taco sauce in a small bowl and set aside.
Spray large heavy non stick pan with Pam. Add 1 chopped onion and cook and stir until translucent and tender, 3-5 minutes.
Pour 3 cups Egg Beaters over onions in skillet. Cook over low heat for 67 minutes. When eggs start to look set, cover skillet and cook 2-3 more minutes. Uncover and sprinkle with 1 cup FF shredded cheese. Cover skillet again and cook 1-2 minutes until cheese is melted and eggs are set.
Cut into wedges and top with vegetable taco sauce.