Title: Scrambled Eggs with Zucchini
Categories: Mexican Cheese
Yield: 6 Servings
| 1 | c | Zucchini; Coarsely Chopped |
| 2 | tb | Margarine Or Butter |
| 6 | | Eggs; Large |
| 1/4 | c | Milk |
| 1/2 | ts | Chile Powder |
| 1/4 | ts | Salt |
| 1 | ds | Pepper |
| 1/2 | c | Monterey Jack Cheese; * |
* There should be 2 oz of shredded cheese. In a medium skillet, cook the
zucchini in the margarine for about 4 to 5 minutes or until almost tender.
In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork.
Stir in half of the cheese. Pour the egg mixture over the zucchini in the
skillet. Cook, without stirring, over low heat until eggs start to set on
the bottom and sides of the skillet. Lift and fold the eggs with a spatula
so that the uncooked part runs under the cooked part. Continue lifting and
folding about 5 minutes more or until the eggs are cooked through but still
glossy and moist. Sprinkle with the remaining cheese and serve hot.