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
- 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.
- Combine eggs, milk, basil, and savory;
beat with a wire whisk until blended.
- 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.
loading
|
