SUPER COOL SUNDAY - Zucchini Squash & Eggs

The cool winds from the north have ended but they drew in a high cloud over from the east
No rain but it won't get hot, maybe 65 if we are lucky. Lucky the water never changes much even though it is down to the mid 70's. The tide is high at midday so it is great for a brisk swim. If you are going to be t.v. game watching today here is something real quick and easy and filling.

NUTRIRION HINT


Foods to Avoid - NUTS: Eat peanuts and Walnuts sparingly. Limit all nuts because they are high in calories.

Zucchini and Eggs with Mint

Zucchini Squash, 6 – about 8” long each.
Eggs – 8
Mint leaves – 3 or 4 sprigs of fresh leaves
Butter – 2 TBL
Olive oil – 1 TBL
Kosher salt
Black Pepper, fresh ground

Chop off ends of zucchini and split down the middle. Cut into 2” pieces.
Place zucchini in a large pan with olive oil, mint and a little water at medium.
Cover and cook until zucchini is tender but still bright green -- remove,
dry and place in a blender and puree

In another pan at low heat melt the butter. Add the zucchini puree and well- beaten eggs all mixed together. Add the chili mix and cook while stirring for about 8 minutes or until they become a soft scramble.
Add salt and pepper to taste – Makes about 4 servings.