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Scrambled Eggs With Zucchini

Mexican.Chef's picture
Ingredients
  Chopped zucchini 1 Cup (16 tbs) (Coarsely Chopped)
  Butter/Margarine 2 Tablespoon
  Eggs 6
  Milk 1⁄4 Cup (4 tbs)
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Greek
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Zucchini

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