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Shalini’s 18th Street Scramble

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The zucchini, dill and rosemary came from Shalini’s backyard garden moments before this scramble was made.

What you need:
2 tablespoons wild fennel, chopped
2 tablespoons fresh rosemary, chopped
1/2 cup zucchini, chopped
1/2 cup onions, chopped fine
1/2 cup mushrooms, diced
1/2 teaspoons chopped garlic
6 Eggs
1/4 cup lowfat milk
4 tablespoons Mexican cheese

What you do:
1. Heat olive oil over medium high heat
2. While oil is getting hot whip eggs with milk. Mix in half the cheese and 1 tablespoon each of rosemary and fennel.
3. Sauté garlic until translucent in the hot pan.
4. Add onions and cook until soft
5. Add zucchini and cook until translucent
6. Add mushrooms and sauté for 2 more minutes.
7. Add egg mixture and scramble it.
8. Top with remaining cheese, fennel and rosemary.
9. Enjoy!

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