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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I like this recipe because I can change it through the year as other fresh vegetables become available. It also makes a tasty light lunch or dinner.Betty B. Claycomb, Alverton, Pennsylvania Ingredients:
2 to 3 small zucchini (about 1 pound), sliced |
1 medium onion, chopped |
2 tablespoons butter |
salt and pepper to taste |
6 to 8 eggs, beaten |
1/2 cup shredded cheddar cheese |
tomato wedges, optional |
Directions:
1. In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired. Yield: 4-6 servings.
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