Stir together eggs, basil, oregano,
garlic powder and seasoned salt
and set aside.
In a 10" ovenproof skillet,
cook corn, zucchini and onion
in oil over medium heat about
5 minutes or until crisp-tender,
stirring frequently.
Stir in tomato. Heat through.

Stir egg mixture.
Pour over vegetables in hot skillet.
Cook over medium heat, lifting eggs
and allowing uncooked portions
to flow to the bottom.
Continue cooking and
lifting eggs until nearly set.
Top will still be wet.
Sprinkle with Parmesan cheese.
Place under the broiler.
Broil for 2-3 minutes or until
top is set and beginning to brown.
Makes 4 servings.