Scrambled Eggs and Zucchini

This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Pescatarian
• Nut-Free
• Low-Sodium
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Sugar
• Low-Saturated-Fat
• Low-Cholesterol

Tags

• quick
• healthy
• sauté
• budget-friendly
• savory

Ingredients

• 2 cup zucchini (chopped)
• 0.5 cup onion (diced)
• 0.25 whole green or red pepper
• 1 egg
• 0.25 cup low-fat milk
• 2 tablespoon canola oil
• 1 tablespoon garlic and herb seasoning mix
• 0.25 cup Parmesan cheese
• 0.25 cup low-fat shredded cheese (shredded)

Instructions

1. Wash and chop zucchini, measure out about 2 cups.
2. Dice the onion and pepper, set aside along with the zucchini.
3. Stir the egg and milk together and set aside.
4. Sauté the vegetables in oil on medium heat.
5. Remove from the pan.
6. Scramble the egg mixture until cooked thoroughly.
7. Stir in the vegetable mixture and fold together.
8. Cook together until temperature reaches 145 °F. Sprinkle the seasoning and cheese on top.
9. When the cheese is melted, serve warm.
10. Add fresh or other dried herbs as desired.

Nutrition (per serving)

• Calories: 150
• Protein: 6.5 g
• Carbohydrates: 5.7 g
• Fat: 11.6 g
• Fiber: 1 g
• Sodium: 151 mg
• Saturated Fat: 2.8 g
• Sugar: 3.4 g
• Cholesterol: 61 mg