Scrambled Eggs Primavera
From the kitchen of a friend
2 tbsp oil
1 cup coarsely chopped zucchini
1/2 cup mushrooms
1/4 cup thinly sliced green onion
4 eggs, beaten
1/8 tsp dried basil
4 English muffins, split and lightly toasted
1 medium tomato (chopped, optional garnish)
1 tbsp parsley (chopped, optional garnish)
In a skillet, heat oil over medium heat. Add zucchini and green onions and sauté for until tender-crisp, stirring constantly. Reduce heat to low and add eggs and basil. Cook 3-4 minutes or until eggs are set, stirring occasionally.
To serve, place muffin on slightly heated plate. Spoon the egg mixture over muffins. Garnish with tomato and parsley.
Makes 4-8 servings [1 serving depends on the choice - 1 serving is either 1 muffin (2 pieces) or 1/2 muffin].
2 tbsp oil
1 cup coarsely chopped zucchini
1/2 cup mushrooms
1/4 cup thinly sliced green onion
4 eggs, beaten
1/8 tsp dried basil
4 English muffins, split and lightly toasted
1 medium tomato (chopped, optional garnish)
1 tbsp parsley (chopped, optional garnish)
In a skillet, heat oil over medium heat. Add zucchini and green onions and sauté for until tender-crisp, stirring constantly. Reduce heat to low and add eggs and basil. Cook 3-4 minutes or until eggs are set, stirring occasionally.
To serve, place muffin on slightly heated plate. Spoon the egg mixture over muffins. Garnish with tomato and parsley.
Makes 4-8 servings [1 serving depends on the choice - 1 serving is either 1 muffin (2 pieces) or 1/2 muffin].
