2 teaspoons finely chopped fresh garlic
2 cups your favorite chopped fresh vegetables (broccoli, bell pepper, onion, and/or mushrooms, etc.)
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese
Melt butter in 12-inch nonstick skillet over medium-high heat until sizzling; add garlic and vegetables. Cook, stirring occasionally, 3-4 minutes or until vegetables are crisply tender. Reduce heat to medium.
Beat eggs, water, salt and pepper in bowl with whisk; pour egg mixture over vegetables in skillet. Cook, gently lifting and stirring slightly with spatula to allow uncooked portion to flow underneath, 2-4 minutes or until almost set.
Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted.
This recipe can be easily doubled when you are serving more people for breakfast or brunch.