Summer Vegetable Scramble Recipe
Summary
Ingredients
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), minced | |
| Zucchini/Yellow summer squash | 1 , chopped | |
| Green onions | 2 , sliced | |
| Egg | 6 , beaten | |
| Eggs | 6 Small, beaten | |
| Milk | 1⁄4 Cup (4 tbs) | |
| Basil | 1⁄2 Teaspoon, crushed (dried) |
Nutrition Facts
Serving size: Complete recipe
Calories 1050 Calories from Fat 706
% Daily Value*
Total Fat 79 g121.7%
Saturated Fat 32.9 g164.6%
Trans Fat 0 g
Cholesterol 2303.4 mg767.8%
Sodium 787.2 mg32.8%
Total Carbohydrates 17 g5.6%
Dietary Fiber 3.2 g12.8%
Sugars 11.1 g
Protein 72 g143.6%
Vitamin A 97.5% Vitamin C 78.8%
Calcium 40.9% Iron 61.2%
*Based on a 2000 Calorie diet
Directions
Stir-fry garlic 30 seconds.
Add zucchini and onions; stir-fry 3 to 5 minutes or till tender.
Reduce heat to medium-low.
Beat together eggs, milk, basil, 1/4 teaspoon salt, and 1/8 teaspoon pepper; pour over vegetables.
Cook without stirring till mixture starts to set on bottom; lift and fold over with spatula so uncooked portion goes to bottom.
Continue lifting and folding 5 to 8 minutes or till eggs are done.
Garnish with tomato wedges and snipped parsley, if desired.
Chef
