Zucchini Green Chile Scramble

Western.Chefs's picture

Jan. 07, 2011


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


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