Scrambled Eggs with Zucchini Recipe
This Scrambled Eggs with Zucchini recipe makes 6 servings.
What You Need
1 cup coarsely chopped zucchini
2 tablespoons margarine or butter
6 large eggs
1/4 cup milk
1/2 teaspoon chile powder
1/4 teaspoon salt
Dash of pepper
1/2 shredded Monterey Jack cheese
What To Do
1. Melt margarine in a medium skillet; add zucchini and cook 4-5 minutes or until almost tender.
2. In a bowl, beat eggs, milk, chile powder, salt and pepper with a fork. Stir in half the cheese. Pour over zucchini in skillet. Cook, without stirring, over low heat until eggs start to set on bottom and sides of skillet. Lift and fold eggs with a spatula so that the uncooked part runs underneath.
3. Continue in this manner about 5 minutes, or until eggs are cooked through but still moist.
4. Sprinkle with the remaining cheese and serve.
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