Scrambled Eggs With Zucchini
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Vegetables | Mexican | Cheese/eggs, Main dishes, Mexican, Vegetables | 6 | Servings |
INGREDIENTS
| 1 | c | Zucchini, Coarsely Chopped |
| 2 | T | Margarine Or Butter |
| 6 | Eggs, Large | |
| 1/4 | c | Milk |
| 1/2 | t | Chile Powder |
| 1/4 | t | Salt |
| 1 | ds | Pepper |
| 1/2 | c | Monterey Jack Cheese, * |
INSTRUCTIONS
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. Miscellaneous recipes from the collection of Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mo-misc.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 104
Total Fat: 11.7g
Cholesterol: 195.8mg
Sodium: 258.2mg
Potassium: 150.5mg
Carbohydrates: 1.7g
Fiber: <1g
Sugar: 1.3g
Protein: 9.2g