Zucchini Egg Scramble
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1 Tbs. virgin olive oil.75 cup of diced zucchini.5 cup diced onion1 large egg1 tbs. milk, 2%
Heat up your skillet with one Tbs. of olive oil while you dice your zucchini and onion.
Cook the vegetables on low.
Put your egg and milk in a cup and blend it.
Add to the vegetables and scramble.
This recipe serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user JJTWAIN.
Cook the vegetables on low.
Put your egg and milk in a cup and blend it.
Add to the vegetables and scramble.
This recipe serves one.
Number of Servings: 1
Recipe submitted by SparkPeople user JJTWAIN.
Nutritional Info Amount Per Serving
- Calories: 267.8
- Total Fat: 20.7 g
- Cholesterol: 218.6 mg
- Sodium: 100.0 mg
- Total Carbs: 16.5 g
- Dietary Fiber: 3.3 g
- Protein: 11.1 g
Member Reviews
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JWOURMS
Healthy and filling but I'm going to make some changes for next time. My zucchini was straight from the garden so VERY watery. I'd salt it and leave it in the fridge overnight, it took me close to 30 minutes to cook out all the liquid. Personal preference here, but I don't like runny eggs. - 8/4/08