We chopped the leftover eggplant (4 oz) and zucchini (3.5 oz) and seared it in a pan with cooking spray.
Then we added chopped smoked salmon (~2 oz).
Also added some dried dill weed.
Then we added 4 eggs, beat in a prep bowl, and let them cook until almost done.
Finally, we topped with 1 oz reduced-fat Italian cheese and put under the broiler for 5 minutes until the top started to brown.
We removed it from the pan and cut into pie-shaped pieces.