Scrambled Eggs and Zucchini
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Ingredients
- 2 cups zucchini (chopped)
- 1/2 cup onion (diced)
- 1/4 green or red pepper
- 1 egg
- 1/4 cup low-fat milk
- 2 tablespoons canola oil
- 1 tablespoon garlic and herb seasoning mix
- 1/4 cup Parmesan cheese
- 1/4 cup cheese, low-fat shredded (use your favorite)
Instructions
- Wash hands with soap and water.
- Wash and chop zucchini, measure out about 2 cups.
- Dice the onion and pepper, set aside along with the zucchini.
- Stir the egg and milk together and set aside.
- Sauté the vegetables in oil on medium heat. Remove from the pan.
- Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
- Cook together until temperature reaches 145 °F.
- Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.
- Add fresh or other dried herbs as desired.
Nutrition
| Calories | 150 |
|---|---|
| Protein | 6 g |
| Total Fat | 12 g |
| Saturated Fat | 3 g |
| Cholesterol | 61 mg |
| Sodium | 151 mg |
| Carbohydrates | 6 g |
| Dietary Fiber | 1 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Original recipe name - Zucchini Recipe