Scrambled eggs with zucchini
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Scrambled eggs with zucchini
  Eggs    Zucchini    Cheese    Breakfast    Mexican    Vegetables  
Last updated 6/12/2012 12:56:38 AM. Recipe ID 18898. Report a problem with this recipe.
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      Title: Scrambled eggs with zucchini
 Categories: Cheese, Breakfast, Main dish, Mexican, Vegetables
      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.

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Recipe ID 18898 (Apr 03, 2005)

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