Serves: 4
Total Calories: 232

1 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.

Nutritional Facts:

Serves: 4
Total Calories: 232
Calories from Fat: 146

More Recipes from the Managing Your Meals Cookbook:
Cheesy Egg Cups
Creamed Hard-Cooked Eggs
Deviled Eggs
Egg Casserole
Mixed Vegetables with Poached Eggs
Mushroom Quiche
Omelet
Poached Eggs on Toast
Scrambled Eggs
Western Omelet
Zucchini Egg Scramble
Zucchini Frittata