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Scrambled eggs with zucchini

Yield: 6 servings

Ingredients:

• 1 c Zucchini; Coarsely Chopped 1/2 ts Chile Powder
• 2 tb Margarine Or Butter 1/4 ts Salt
• 6 ea Eggs; Large 1 ds Pepper
• 1/4 c Milk 1/2 c Monterey Jack Cheese; *

Instructions:

* There should be 2 oz of shredded cheese. In a medium skillet cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender. In a bowl beat the eggs milk chile powder salt and pepper with a fork. Stir in half of the cheese. Pour the egg mixture over the zucchini in the skillet. Cook without stirring over low heat until eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part. Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist. Sprinkle with the remaining cheese and serve hot.

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