A vegetarian alternative to a traditional omelet with lots of fiber and flavor.
In a large non-stick pan, heat olive oil over moderate heat.
Add onions, zucchini, black beans and tomato. Cook for 5-10 minutes or until vegetables are soft.
In a separate bowl, mix together eggs and milk and salt. Add egg mixture to pan and stir to cook through, about 5 minutes.
Serve with whole wheat English muffins.