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Summer Vegetable Scramble

Gadget.Cook's picture
Ingredients
  Butter/Margarine 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Method: 
Stir Fried
Interest: 
Summer
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1050 Calories from Fat 706

% Daily Value*

Total Fat 79 g121.7%

Saturated Fat 32.9 g164.6%

Trans Fat 0 g

Cholesterol 2303.4 mg767.8%

Sodium 787.2 mg32.8%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.2 g12.8%

Sugars 11.1 g

Protein 72 g143.6%

Vitamin A 97.5% Vitamin C 78.8%

Calcium 40.9% Iron 61.2%

*Based on a 2000 Calorie diet

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Summer Vegetable Scramble Recipe