Italian Scrambled Eggs - cooking recipe

Ingredients

1 zucchini, sliced
1 summer squash, sliced
2 red bell peppers, sliced
2 onions, sliced
1/4 c. butter or margarine
1/2 tsp. salt
8 scrambled eggs with 1/4 c. milk
2 Tbsp. olive oil
1/4 c. shredded Swiss cheese

Preparation

Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.
Add zucchini, squash and salt.
Cook for two minutes.
While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.
Stir eggs constantly and add vegetables to them as they cook.
When eggs begin to set, add cheese.
Turn heat down and allow cheese to melt over top.
Serves 4 people.