Scrambled Eggs and Zucchini
This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/4 of recipe
150
Calories
7g
Protein
6g
Carbs
12g
Fat
1g
Fiber
3g
Sugar
151mg
Sodium
Saturated Fat 3 g · Cholesterol 61 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
zucchini
2 cups · chopped
onion
1/2 cup · diced
green or red pepper
1/4
egg
1
low-fat milk
1/4 cup
canola oil
2 tablespoons
garlic and herb seasoning mix
1 tablespoon
Parmesan cheese
1/4 cup
cheese, low-fat shredded
1/4 cup · use your favorite
Instructions
- 1
Wash hands with soap and water.
- 2
Wash and chop zucchini, measure out about 2 cups.
- 3
Dice the onion and pepper, set aside along with the zucchini.
- 4
Stir the egg and milk together and set aside.
- 5
Sauté the vegetables in oil on medium heat. Remove from the pan.
- 6
Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
- 7
Cook together until temperature reaches 145 °F.
- 8
Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.
- 9
Add fresh or other dried herbs as desired.
Source: USDA MyPlate Kitchen · Original recipe name - Zucchini Recipe
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