By Duane Pemberton
- 12 large eggs
- 1/2 cup of milk
- 2 cups of chopped zucchini
- 1 cup of chopped onion
- 1 cup of chopped bell peppers (I mixed yellow, orange and red)
- 2 cups of shredded cheddar cheese
- 1 serrano chile
- Kosher salt / pepper / cumin / coriander
- Hot sauce.
Sauteé onions, zucchini, bell peppers and seranno on medium-high heat until tender and season with kosher salt, pepper, cumin and coriander. While that’s cooking, prepare the eggs and milk in a bowl and whisk.
Pour egg mixture over sauteéd veggies, top with 1/2 the cheddar and then place into a 400-degree (375 convection mode) oven for 15 minutes (10 minutes in convection mode) or until the eggs have firmed up and the cheese has melted very well.
Top with guacamole, sour cream and your favorite hot sauce as well as cilantro if you have any.