When your garden (or farmers market) is filling your produce basket to overflowing, try stirring some chopped vegetables into your scrambled eggs.

• 6 eggs
• 1/4 cup fat-free, 2%, or whole milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon butter or margarine
• 1/2 cup chopped fresh or frozen vegetables of your choice (bell pepper, onion, carrots, broccoli, zucchini, cauliflower and/or asparagus)

1. In medium bowl, use a fork to beat eggs until combined. Add milk, salt and pepper. Mix well. Set aside.

2. In large nonstick skillet, melt butter or margarine over medium heat. Add desired vegetables. Cook, stirring constantly, for 1 to 4 minutes or until vegetables are tender.

3. Pour egg mixture over hot vegetables. Cook, without stirring, until eggs start to become firm on the bottom and around the edges.

4. Using heatproof spatula or wooden spoon, gently lift and fold egg mixture, forming large soft pieces.

5. Continue cooking and lifting egg mixture about 4 minutes more or until eggs are cooked through, but still slightly moist. Do not stir constantly. Remove from heat. Serve immediately.