Breakfast – Zucchini, Avocado, Cheddar Scramble

This morning, I had a small zucchini and 1/2 an avocado that needed to be used up.  I LOVE zucchini.  Here’s what I did.

Breakfast

Scrambled Eggs:

1 tsp butter

1 small Zucchini – julienned

2 cloves Garlic, sliced thin

2 Eggs, beaten

3 dashes of green Tabasco sauce

dash of Cayenne Pepper (to taste)

2 oz white Cabot Extra Sharp Cheddar cheese

1/2 Avocado, sliced thin

Julienne the small zucchini, place in small skillet.  Add the 2 cloves of garlic, sliced thin.  Add 1 tsp  butter to the skillet and saute until zucchini is al dente.  While that is being sauteed, beat the eggs with tabasco and cayenne pepper.  Add eggs and cheddar cheese to skillet and cook until completely melted.  Serve on 2 plates and cover eggs w/1/4 sliced avocado.

On the side is a slice of Taylor Pork Roll and a slice of marble rye toast.

Try it, it was delicious, Syd said that the zucchini gave the eggs a nice texture and he said to “save this one” – meaning the recipe, so here you go!  Hope you enjoy it!