| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Vegetables |
Mexican |
Cheese/eggs, Main dishes, Mexican, Vegetables |
6 |
Servings |
INGREDIENTS
| 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; * |
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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