Baked Scrambled Eggs with Zucchini


4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 114.8
  • Total Fat: 7.2 g
  • Cholesterol: 225.0 mg
  • Sodium: 501.0 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 0.9 g
  • Protein: 8.5 g

View full nutritional breakdown of Baked Scrambled Eggs with Zucchini calories by ingredient



Number of Servings: 6

Ingredients

    6 eggs, beaten
    2 cups sliced zucchini, unpeeled
    1/3 cup milk
    1 tsp salt
    1/2 tsp pepper
    1/4 cup shredded cheddar cheese

Directions

Beat eggs with milk. Add salt, pepper and zucchini. Pour into a casserole dish and bake at 350 for 30 minutes or until set, stirring occasionally if you feel like it. Top with cheese about 5 minutes before you think it's done to melt.

Number of Servings: 6

Recipe submitted by SparkPeople user STAREVE.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Tasty!! And very filling. I had it for breakfast with some mixed berries and a little lite cool whip. Only change I made was to add tomatoes, and the calorie count added to that is negligible. Very very nice! - 4/6/09