Mornay Scramble Zucchini Recipes

ZUCCHINI SCRAMBLE

Steps:

• In a skillet, saute zucchini and onion in butter until tender. Season with salt and pepper. Add the eggs; cook and stir until set. Sprinkle with cheese. Remove from the heat; cover until cheese melts. Serve with tomato wedges if desired.

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Grate the zucchini on the large holes of a box grater or in a food processor.
• Heat the olive oil over medium-high heat in a large, heavy nonstick pan. Add the zucchini. Cook, stirring often, until it wilts, about three minutes. Add the garlic, if using, and continue to cook, stirring, for another minute or two until the mixture is very fragrant. Season to taste with salt and pepper. Turn the heat down to medium.
• Beat the eggs in a medium bowl. Add the milk and salt and pepper to taste, and whisk together. Stir in the chives. Add to the pan with the zucchini, and cook, stirring every few seconds with a wooden spoon or a rubber spatula, until the eggs are scrambled. Remove from the heat and serve, garnished, if you wish, with diced or sliced avocado.

SCRAMBLED EGGS WITH ZUCCHINI

Steps:

• Stir the eggs and Parmesan cheese together in a bowl; set aside.
• Heat the olive oil in a large skillet over medium-high heat; cook the zucchini in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.

ENGLISH CROWN SCRAMBLE WITH MORNAY SAUCE

Steps:

• Bake pastry according to package directions & keep warm.
• Heat 2 tablespoons butter in saucepan over medium heat.
• Add flour and stir until smooth, about 1 minute.
• Stir in 1-1/4 cups milk and salt.
• Cook and stir until mixture bubbles and thickens, about 2 minutes.
• Gradually stir Swiss & Parmesan cheese; cook & stir until smooth and sauce begins to bubble, about 5 minutes.
• Set Mornay sauce aside and keep warm.
• Beat eggs and remaining milk in bowl.
• Heat oil and remaining butter in skillet.
• Add eggs and stir lightly, until eggs are light and fluffy, about 2 minutes.
• Season to taste with salt and freshly ground coarse black pepper.
• Spoon eggs into pastry shells.
• Top each with 3 tablespoons of Mornay sauce.
• Sprinkle with chives or scallions.
• If desired, top with caviar.