2 tbsp. butter
1 clove garlic, minced
1 zucchini or yellow summer squash, chopped
2 green onions, sliced
6 beaten eggs
1/4 c. milk
1/2 tsp. dried basil, crushed

In wok melt butter over medium-high heat. Stir fry garlic 30 seconds. Add zucchini and onions; stir fry 3-5 minutes or until tender. Reduce heat to medium-low. Beat together eggs, milk, basil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Pour over vegetables. Cook without stirring until mixture starts to set on bottom; lift and fold over with spatula so uncooked portion goes to bottom. Continue lifting and folding 5-8 minutes or until eggs are done. Garnish with tomato wedges and snipped parsley, if desired. Makes 3 servings.