SUMMER GARDEN SCRAMBLE

8 large eggs
3 Tbsp. sour cream
2 tsp. fresh dill, finely chopped
Salt and pepper
1 Tbsp. butter
1/4 cup zucchini, diced 1/4-inch
1/4 cup yellow squash, diced 1/4-inch
1/4 cup red bell pepper, diced
1/2 cup small broccoli florets, blanched for 30 seconds
2 oz. sharp cheddar cheese, grated

In a medium bowl, whisk together eggs, sour cream, dill, salt and pepper; set aside.

Heat butter in a skillet over medium heat until it foams. Add vegetables and cook 2 to 3 minutes.

Add egg mixture and cook, stirring with a fork until set.

Top with grated cheese. Serve immediately.

Servings 4-6