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Ingredients
| salted butter: 2 Tbl |
| all-purpose flour (unsifted): 1 Tbl |
| 2% milk: 1/4 cup |
| swiss cheese (shredded): 1/4 cup |
| lemon juice: 1 Tbl |
| salt (to taste) |
| black pepper (to taste) |
| zucchini squash: 1 lb |
| onions: 1 (sliced) |
| eggs: 8 |
| dried basil (ground): 1/2 tsp (crumbled) |
Mornay Scramble Zucchini
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
15 min -
Servings
4 serving(s)
Tags
- To make Mornay sauce, melt 1 tablespoons butter in small saucepan. Blend in flour.
- Cook, stirring until smooth and bubbly.
- Off heat, stir in 2/3 cup milk. Put back over heat and cook, stirring until thickened.
- Stir in cheeses, lemon juice and salt and pepper to taste. keep warm.
- In large skillet, melt remaining 1 tablespoons butter.
- Add zucchini and onion and sprinkle with 1/4 teaspoons salt. Saute, stirring frequently, for 5 minute or until golden brown.
- Beat together eggs, 1/2 cup milk, basil, 1/2 teaspoons salt and peppr to taste.
- Turn into skillet with zucchini. Cook, stirring occasionally, until scrambled but still soft.
- Serve at once with Mornay sauce.