Summer Vegetable Scramble
|Garlic||1 Clove (5 gm), minced|
|Zucchini/Yellow summer squash||1 , chopped|
|Green onions||2 , sliced|
|Egg||6 , beaten|
|Eggs||6 Small, beaten|
|Milk||1⁄4 Cup (4 tbs)|
|Basil||1⁄2 Teaspoon, crushed (dried)|
In wok melt butter or margarine over medium-high heat.
Stir-fry garlic 30 seconds.
Add zucchini and onions; stir-fry 3 to 5 minutes or till tender.
Reduce heat to medium-low.
Beat together eggs, milk, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; pour over vegetables.
Cook without stirring till mixture starts to set on bottom; lift and fold over with spatula so uncooked portion goes to bottom.
Continue lifting and folding 5 to 8 minutes or till eggs are done.
Garnish with tomato wedges and snipped parsley, if desired.