Breakfast vege egg dish
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/4 finely chopped onion1/2 cup sliced yellow squash1/2 cup sliced zucchini1 serv. egg substitute2 tsp olive oil1/8 cup shredded mozzarella cheese
lightly sautee onions in olive oil, sprinkling with salt & pepper to taste. When onions are soft, but not yet translucent, add squash & zucchini. Cook for desired doneness (I like mine still a bit crunchy) pour in egg substitute, add a bit more salt & pepper for eggs. When eggs are solidified, add a bit of shredded cheese.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user SPRTWARRIOR.
Serving Size: 1
Number of Servings: 1
Recipe submitted by SparkPeople user SPRTWARRIOR.
Nutritional Info Amount Per Serving
- Calories: 186.4
- Total Fat: 9.3 g
- Cholesterol: 32.9 mg
- Sodium: 321.7 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.4 g
- Protein: 20.1 g
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