Title: SCRAMBLED EGGS WITH ZUCCHINI
Yield: 6 servings
|1||C||zucchini coarsely chopped|
|2||TB||margarine or butter|
|1 ds pepper|
|1/2||C||monterey jack cheese *|
* There should be 2 oz of shredded cheese. In a medium skillet,
cook the zucchini in the margarine for about 4 to 5 minutes or until
almost tender. In a bowl, beat the eggs, milk, chile powder, salt and
pepper with a fork. Stir in half of the cheese. Pour the egg mixture
over the zucchini in the skillet. Cook, without stirring, over low
heat until eggs start to set on the bottom and sides of the skillet.
Lift and fold the eggs with a spatula so that the uncooked part runs
under the cooked part. Continue lifting and folding about 5 minutes
more or until the eggs are cooked through but still glossy and moist.
Sprinkle with the remaining cheese and serve hot.