Fluffy Scrambled Eggs With Tomatoes & Zucchini

• 1 tablespoon I Can't Believe It's Not Butter!(R) Spread
• 2 eggs
• 1/3 cup zucchini diced cooked
• 1/4 cup diced tomatoes
• 2 teaspoons fresh basil leaves chopped
• 1 3/4 teaspoons grated Parmesan cheese

1. Beat 1/2 of the I Can't Believe It's Not Butter!(R) Spread and eggs with fork or wire whisk in medium bowl about 2 minutes (small lumps of Spread will remain in egg mixture).
2. Heat remaining Spread in nonstick skillet over medium heat. Add egg mixture and cook over low heat, stirring frequently, 1 minute. Stir in zucchini and tomatoes and cook stirring, until eggs are thoroughly cooked, about 1 minute. Stir in basil and Parmesan. Season, if desired, with salt and pepper.
3. Tip: For 2 servings, simply double all the ingredients!
4. Tip: For extra buttery flavor, cook the zucchini in I Can't Believe It's Not Butter!(R) Spread!

i, eggs, zucchini, tomatoes, fresh basil, parmesan cheese

Taken from www.yummly.com/recipe/Fluffy-Scrambled-Eggs-with-Tomatoes-_-Zucchini-2181604 (may not work)