Baked Egg with Summer Vegetables

In a medium bowl, beat the eggs lightly with the basil, oregano, salt and pepper. Stir in the cottage cheese and half of the parmesan cheese. In a skillet, sauté the zucchini and summer squash until tender with the olive oil. Add to the egg mixture. Divide the egg mixture between 4 individual quiche dishes. Cut tomatoes in half and arrange on top of egg mixture; sprinkle the remaining parmesan cheese on top. Bake in a 375 degree F oven for 15-20 minutes or until done.