Breakfast vege egg dish

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Breakfast vege egg dish calories by ingredient


Summer squash Summer squash
Number of Servings: 1


    1/4 finely chopped onion
    1/2 cup sliced yellow squash
    1/2 cup sliced zucchini
    1 serv. egg substitute
    2 tsp olive oil
    1/8 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.