------------- Recipe Extracted from Meal-Master (tm) v6.14 ------------------
      Title: Scrambled Eggs With Zucchini
 Categories: Cheese Eggs Main dish Mexican Vegetables 
   Servings:  6
       1 c  Zucchini; Coarsely Chopped 
       2 tb Margarine Or Butter 
       6 ea Eggs; Large 
     1/4 c  Milk 
     1/2 ts Chile Powder 
     1/4 ts Salt 
       1 ds Pepper 
     1/2 c  Monterey Jack Cheese; * 
   *    There should be 2 oz of shredded cheese.
   In a medium skillet, cook the zucchini in the margarine for about 4 to 5
   minutes or until almost tender.  In a bowl, beat the eggs, milk, chile
   powder, salt and pepper with a fork.  Stir in half of the cheese.  Pour
   the egg mixture over the zucchini in the skillet.  Cook, without stirring,
   over low heat until eggs start to set on the bottom and sides of the
   skillet.  Lift and fold the eggs with a spatula so that the uncooked part
   runs under the cooked part.  Continue lifting and folding about 5 minutes
   more or until the eggs are cooked through but still glossy and moist.
   Sprinkle with the remaining cheese and serve hot.