Italian Scrambled Eggs

1. 1

   Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.

2. 2

   Add zucchini, squash and salt.

3. 3

   Cook for two minutes.

4. 4

   While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.

5. 5

   Stir eggs constantly and add vegetables to them as they cook.

6. 6

   When eggs begin to set, add cheese.

7. 7

   Turn heat down and allow cheese to melt over top.

* Per serving · 4 servings · Values may vary.

No additional tips available.