Italian Scrambled Eggs

Directions

1. 1
   Saute peppers and onion slices in 1/4 cup of butter or margarine in a skillet with medium heat until tender.
2. 2
   Add zucchini, squash and salt.
3. 3
   Cook for two minutes.
4. 4
   While cooking, add scrambled eggs and milk to another pan with 2 tablespoons olive oil on medium heat.
5. 5
   Stir eggs constantly and add vegetables to them as they cook.
6. 6
   When eggs begin to set, add cheese.
7. 7
   Turn heat down and allow cheese to melt over top.
8. 8
   Serves 4 people.