Zucchini and Eggs - Low Cholesterol Recipe

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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 460.7
  • Total Fat: 30.6 g
  • Cholesterol: 7.9 mg
  • Sodium: 678.7 mg
  • Total Carbs: 16.2 g
  • Dietary Fiber: 3.7 g
  • Protein: 32.2 g

View full nutritional breakdown of Zucchini and Eggs - Low Cholesterol Recipe calories by ingredient


Introduction

Found a high cholesterol version of this recipe and wanted something lighter. Found a high cholesterol version of this recipe and wanted something lighter.
Number of Servings: 1

Ingredients

    1 cup cholesterol free egg substitute
    2 tbsp grated Parmesan cheese
    2 tbsp oil oil
    1 zucchini, sliced to 1/8 to 1/4 inch thick
    1 garlic clove, minced
    salt and pepper to taste

Directions

Stir eggs and cheese together and set aside. Heat oil in large skillet over medium-high heat; cook the zucchini and garlic in the oil until softened and lightly brown. (About 7 minutes). Season zucchini with salt and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently for about 3 minutes. Remove skillet from heat and cover. Keep covered off the heat until eggs are set (about 2 minutes).

Serving Size: Serving size is 1/4 of recipe. Makes 4 servings

Number of Servings: 1

Recipe submitted by SparkPeople user SOWEN8.