Garden Scramble

Total Time: 27 mins Preparation Time: 10 mins Cook Time: 17 mins

Ingredients

• Servings: 4
• 2 green onions, thinly sliced
• 1/2 cup carrot, shredded
• 1 cup zucchini, diced
• 1/4 cup red bell pepper, diced
• 1/2 cup asparagus, preferably tips or butter, melted
• 4 large eggs
• 1/4 cup milk
• 1/2 teaspoon basil, dried
• 1/2 teaspoon savory, dried
• 1 tablespoon butter
• 1/4 cup gruyere or 1/4 cup swiss cheese, shredded

Recipe

• 1 saute the first 5 ingredients in 2 tbsp butter in a killet over medium heat, stirring constantly until tender. set aside; keep warm.
• 2 combine eggs, milk, basil, and savory; beat with a wire whisk until blended. melt 1 tbsp butter in a large skillet over low heat. add egg mixture, and cook over medium-low heat, without stirring, until mixture begins to set on the bottom. draw a spatula across the bottom of the pan to form large curds. continue cooking until eggs are firm but still moist -- do not stir constantly! gently stir in reserved sauteed vegetables into egg mixture; sprinkle with cheese. serve immediately.