YIELD Makes 4 to 6 servings
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INGREDIENTS
| 4 | eggs |
| 1/2 | cup milk |
| 2/3 | cup all-purpose flour |
| 1/2 | teaspoon salt, divided |
| 3 | tablespoons olive oil, divided |
| 2 | red or green bell peppers, seeded and thinly sliced |
| 1 | medium onion, sliced |
| 2 | cloves garlic, minced |
| 2 | medium zucchini or yellow squash, thinly sliced |
| 1 | cup thinly sliced carrots |
| 8 | cherry tomatoes, cut into halves |
| 2 | tablespoons minced fresh dill |
| 1/2 | teaspoon black pepper |
| Nonstick cooking spray | |
| 1 | cup (4 ounces) shredded Monterey Jack cheese |
| Celery leaves for garnish | |
PREPARATION:
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