In a 9-inch skillet, place onion and sausage. Cook over medium heat, stirring
to break sausage into small pieces; drain well. Add zucchini and mushrooms; cook,
stirring occasionally, until zucchini is tender.
In a medium bowl, beat together eggs, milk, salt, pepper, basil, and oregano;
pour over sausage mixture. Cook over low heat, lifting edges to allow uncooked portion
of egg mixture to run underneath. When eggs are set, sprinkle with cheese. Lift
from pan onto a platter or plate; cut into 4 wedges.