Scrambled Eggs with Zucchini

1. 1

   In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender.

2. 2

   In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork.

3. 3

   Stir in half of the cheese.

4. 4

   Pour the egg mixture over the zucchini in the skillet.

5. 5

   Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet.

6. 6

   Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part.

7. 7

   Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist.

8. 8

   Sprinkle with the remaining cheese and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.