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Zucchini Egg Scramble |
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Serves: 4 Print this Recipe1 tablespoon butter 1 tablespoon flour 1/2 cup milk 1/4 cup swiss cheese, shredded 1 tablespoon parmesan cheese, cheese grated 1 tablespoon lemon juice 1 zucchini sliced 1 onion sliced 1 tablespoon butter 8 eggs 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon basil leaves, crushed 1/4 teaspoon black pepper In small saucepan melt butter (or margarine); blend in flour; cook and stir until mixture is smooth and bubbly. Stir in milk. Cook and stir until mixture boils and is smooth and thick. Remove from heat. Stir in Swiss cheese (may substitute with Cheddar cheese) and, if desired, Parmesan cheese. Blend in lemon juice. Serve warm. In 10-inch skillet over medium heat, cook zucchini and onion in butter until lightly browned, about 5 minutes. In large bowl mix eggs, milk, salt, basil, and pepper. Pour over zucchini and onion. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened but still moist. Do not stir constantly. Serve immediately with cheese sauce. Note: It is better to remove scrambled eggs from pan when they are slightly underdone. Heat retained in eggs completes the cooking. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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