Scrambled Eggs with Zucchini
Yield
6 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
zucchini
coarsely |
|
| 2 | tablespoons |
margarine
or butter |
|
| 6 | large |
eggs
large |
|
| ¼ | cup |
milk
|
|
| ½ | teaspoon |
chili powder
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| ½ | cup |
monterey jack cheese
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
zucchini
coarsely |
|
| 3E+1 | ml |
margarine
or butter |
|
| 6 | large |
eggs
large |
|
| 59 | ml |
milk
|
|
| 2.5 | ml |
chili powder
|
|
| 1.3 | ml |
salt
|
|
| 1 | dash |
black pepper
|
*
|
| 118 | ml |
monterey jack cheese
|
*
|
Directions
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.
