Scrambled Eggs With Zucchini
|Chopped zucchini||1 Cup (16 tbs) (Coarsely Chopped)|
|Milk||1⁄4 Cup (4 tbs)|
|Chili powder||1⁄2 Teaspoon|
|Shredded monterey jack cheese||2 Ounce (1/2 Cup)|
In medium skillet cook zucchini in butter or margarine for 4 to 5 minutes or till almost tender.
In bowl beat eggs, milk, chili powder, salt, and pepper with a fork.
Stir in half of the cheese.
Pour egg mixture over zucchini in skillet.
Cook without stirring over low heat till eggs start to set on bottom and sides of pan.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more or till eggs are cooked through but still glossy and moist.
Sprinkle with remaining cheese.