Scrambled Eggs and Zucchini

Ingredients, directions and serving information for Scrambled Eggs and Zucchini.

• 2 cups zucchini
• 1/2 cup onion
• 1/4 green or red pepper
• 1 egg
• 1/4 cup low-fat milk
• 2 tablespoons canola oil
• 1 tablespoon garlic and herb seasoning mix
• 1/4 cup Parmesan cheese
• 1/4 cup cheese, low-fat shredded

1. Wash hands with soap and water.
2. Wash and chop zucchini, measure out about 2 cups.
3. Dice the onion and pepper, set aside along with the zucchini.
4. Stir the egg and milk together and set aside.
5. Sauté the vegetables in oil on medium heat. Remove from the pan.
6. Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
7. Cook together until temperature reaches 145 °F.
8. Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.
9. Add fresh or other dried herbs as desired.