Scrambled Eggs with Vegetables and Cheese

20 min · Serves 4

Based on a recipe from Original recipe name - Zucchini Recipe, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 2 cupschopped zucchini
• ½ cupdiced onion
• ¼green or red pepper
• 1egg
• ¼ cuplow-fat milk
• 29.6 mlcanola oil
• 14.8 mlgarlic and herb seasoning mix
• ¼ cupParmesan cheese
• ¼ cuplow-fat shredded cheese

How to cook it

1. Whisk the egg and low-fat milk together in a small bowl until thoroughly blended and set aside.
2. Heat the canola oil in a large skillet over medium heat for 1 to 2 minutes until shimmering.
3. Add the chopped zucchini, diced onion, and green or red pepper to the skillet, and cook for 5 to 7 minutes, stirring occasionally, until tender and lightly browned.
4. Transfer the cooked vegetables from the skillet onto a plate and return the skillet to medium heat.
5. Pour the egg mixture into the hot skillet and cook for 1 to 2 minutes, stirring gently until soft curds form.
6. Fold the sautéed vegetables back into the skillet with the eggs and continue cooking for 1 to 2 minutes until fully set and an instant-read thermometer registers 160°F (71°C).
7. Scatter the garlic and herb seasoning mix, Parmesan cheese, and low-fat shredded cheese evenly over the top, then cover and cook for 1 to 2 minutes until the cheeses melt completely before serving.

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