|Lean bacon slices||6 , diced|
|Green onions||6 , sliced|
|Zucchini||2 Small , sliced to make 1 cup|
|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|
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.
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.