Tender scrambled eggs with sautéed garden vegetables topped with cheese. A perfect entrée for breakfast, brunch or dinner.
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
- Sauté 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 sautéed vegetables into egg mixture; sprinkle with cheese. Serve immediately.
Makes 2 to 3 servings.