Penny Ashton - 1990 |
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| ZUCCHINI & EGGS | ||||
| Good light summer supper. This one is required to use up the zucchini, when you grow your own. | ||||
| 4 | Zucchini (¼ in. slices) (allow 2 small per person) | > | Fry Zucchini in butter until soft or lightly browned. Drain any excess liquid. | |
| Butter | ||||
| 1 | t | Seasonings[1] | ||
| 4 | Eggs (allow 2 per person) | > | Beat eggs well with fork in bowl, add milk then pour over Zucchini. | |
| 4 | T | Milk or Cream | ||
| Cheese (optional, unless you ask Bill). Cheddar, Jack, Swiss or whatever is on hand. | ||||
| You may add cheese with egg to be sure it melts or just sprinkle it on top afterwards. | ||||
| Cook quickly only until eggs set or lots of liquid will accumulate in pan. If it does, just drain or lift out zucchini & eggs with slotted pancake turner. | ||||
| [1]. I used to sprinkle Lowry Salad Seasoning over the Zucchini but be creative. Try Italian with basil or a dash of garlic and parmesan. | ||||