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Zucchini Green Chile Scramble

Western.Chefs's picture
Ingredients
  Lean bacon slices 6 , diced
  Green onions 6 , sliced
  Zucchini 2 Small, sliced to make 1 cup
  Eggs 6
  Light cream/Evaporated milk 6 Tablespoon
  Freshly ground black pepper To Taste
  Worcestershire sauce 1⁄2 Teaspoon
  Canned whole green chiles 2 , seeded and diced
  Monterey jack cheese/Cheddar cheese 3⁄4 Cup (12 tbs), diced
  Salt To Taste
Directions

Fry bacon in large heavy skillet until crisp.
Drain on paper towels.
Pour off all but 2 tablespoons of the drippings.
Add green onions and zucchini to pan.
Stir-fry until onions are soft and zucchini crisp-tender, 2 or 3 minutes.
Add bacon.
Beat eggs lightly with milk and season with salt, pepper, and Worcestershire sauce.
Add chiles and pour into skillet.
Top with cheese.
Cook over low heat just a few minutes, stirring very gently and lifting eggs from the bottom till cheese melts and eggs are soft and fluffy.
Serve at once, on warm plates, with toasted English muffins.

Recipe Summary

Cuisine: 
European
Course: 
Breakfast
Method: 
Stir Fried
Ingredient: 
Zucchini

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