Zucchini & Scrambled Eggs

Zucchini & Scrambled Eggs

4 of 5 (1)
member ratings
Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 65.1
  • Total Fat: 0.0 g
  • Cholesterol: 1.3 mg
  • Sodium: 529.1 mg
  • Total Carbs: 1.5 g
  • Dietary Fiber: 0.2 g
  • Protein: 12.6 g

View full nutritional breakdown of Zucchini & Scrambled Eggs calories by ingredient


Introduction

Taste like your eating hash browns with eggs. What a surprise! Taste like your eating hash browns with eggs. What a surprise!
Number of Servings: 1

Ingredients

    (1) medium 6" zucchini

    1/2 Cup Egg Beaters or other egg substitute

    1 tsp soy sauce

Directions

Shred the zucchini w/grater.

Spray non-stick frying pan with non-stick oil.

Cook zucchini until tender (approx. 5 min.)


Add Soy Sauce & Egg Beaters to Pan. Scramble.

Makes (1) serving





Number of Servings: 1

Recipe submitted by SparkPeople user GIANTFIGHTERS.

Member Ratings For This Recipe


  •  no profile photo

    Very Good
    Used 1 whole egg, and 2 egg whites. Tossed in some leftover 7 grain rice (about an 1/4c). - 10/1/16


  • no profile photo


    This is so easy and good. I actually used farm fresh egg white since I'm ovo-vegan/localvore but it turned out fantastic. Other small change I made was to use low sodium soy sauce. Thanks for sharing this! - 9/4/12