Tender scrambled eggs with sauteed garden vegetables topped with cheese. A perfect entree for breakfast, brunch or dinner.

Garden Scramble

1 cup diced zucchini

1/2 cup asparagus tips

1/2 cup shredded carrot

1/4 cup diced red bell pepper

2 green onions, thinly sliced

2 tablespoons butter or margarine

4 large eggs

1/4 cup milk

1/2 teaspoon dried basil

1/2 teaspoon dried savory

1 tablespoon butter or margarine

1/4 cup (1-ounce) shredded Swiss or Gruyere cheese

1. Saute the zucchini, asparagus, carrot, red bell pepper, and onions in 2 tablespoons butter in a skillet over medium heat, stirring constantly, until tender. Set aside; keep warm.
2. Combine eggs, milk, basil, and savory; beat with a wire whisk until blended.
3. Melt 1 tablespoon butter in a large skillet over low heat. Add egg mixture and cook over medium-low heat, without stirring, until mixture begins to set on bottom. draw a spatula across bottom of pan to form large curds. continue cooking until eggs are firm but still moist (do not stir constantly). Gently stir reserved sauteed vegetables into egg mixture; sprinkle with cheese. Serve immediately.

Makes 2 to 3 servings.