Zucchini Green Chile Scramble Recipe
Ingredients
| Lean bacon slice | 6 , diced | |
| Green onions | 6 , sliced | |
| Zucchini | 2 Small, sliced | |
| Eggs | 6 | |
| 6 tablespoons light cream or evaporated milk | ||
| Ground black pepper | 1 To taste | |
| Worcestershire sauce | 1/2 Teaspoon | |
| 1 to 2 whole, canned green chiles, seeded and diced | ||
| 3/4 cup diced Monterey Jack or cheddar cheese | ||
| Salt | To Taste | |
Directions
Fry bacon in large heavy skillet until crisp.
Drain on paper towels.
Pour off all but 2 tablespoons of the drippings.
Add green onions and zucchini to pan.
Stir-fry until onions are soft and zucchini crisp-tender, 2 or 3 minutes.
Add bacon.
Beat eggs lightly with milk and season with salt, pepper, and Worcestershire sauce.
Add chiles and pour into skillet.
Top with cheese.
Cook over low heat just a few minutes, stirring very gently and lifting eggs from the bottom till cheese melts and eggs are soft and fluffy.
Serve at once, on warm plates, with toasted English muffins.
Drain on paper towels.
Pour off all but 2 tablespoons of the drippings.
Add green onions and zucchini to pan.
Stir-fry until onions are soft and zucchini crisp-tender, 2 or 3 minutes.
Add bacon.
Beat eggs lightly with milk and season with salt, pepper, and Worcestershire sauce.
Add chiles and pour into skillet.
Top with cheese.
Cook over low heat just a few minutes, stirring very gently and lifting eggs from the bottom till cheese melts and eggs are soft and fluffy.
Serve at once, on warm plates, with toasted English muffins.
Chef
