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Veggie Scramble




Source of Recipe


Internet


List of Ingredients




8 large eggs
1 small zucchini
1 small yellow squash
1 small yellow onion
1 small red bell pepper
1 small green bell pepper
1 tablespoon unsalted butter
1/2 cup grated mozzarella cheese

Recipe



1. In a medium bowl, whisk eggs until light and frothy.

2. Quarter the zucchini and squash lengthwise, then cut them diagonally into 1/2 inch pieces. Cut onion, red pepper, and green pepper lengthwise into 1/4 inch slices.

3. In a large, nonstick sauté pan melt butter over medium heat. Add the cut vegetables. Cook until the squash is tender and the onions are beginning to turn translucent.

4. Add the eggs to the sauté pan and continue to cook over medium heat. While the eggs are still wet in the center but beginning to cook on the edges of the pan, add the grated mozzarella.

5. Using a rubber spatula, pull eggs that are cooked on the edges to the center and gently shake the pan to redistribute the scramble evenly over the cooking surface of the pan. Continue to cook, moving the eggs from the side to the center of the pan every few minutes, until eggs reach the desired consistency.

Serves 6-8