Ingredients

• ½ cup no-salt-added diced tomatoes with basil, garlic, and oregano, well drained

• ½ cup cucumber, chopped and seeded

• ½ cup chopped yellow summer squash

• ½ ripe avocado, pitted, peeled, and chopped

• 2 eggs

• 1 cup refrigerated or frozen egg product, thawed

• 2 tablespoons water

• 1 teaspoon dried basil, crushed

• ¼ teaspoon salt

• ¼ teaspoon ground black pepper

• Nonstick cooking spray

• ¼ cup shredded reduced-fat Monterey Jack cheese with jalapeño chile peppers

• 1 Snipped fresh chives