Scrambled Eggs with Vegetables and Cheese
This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.
- 4 Servings
- Less than $3.00
Scrambled Eggs with Vegetables and Cheese
This zucchini recipe brings you a flavorful dish loaded with vegetables and low-fat dairy.
- 4 Servings
- Less than $3.00
Ingredients
- 2 cups zucchini
- 1/2 cup onion
- 1/4 green or red pepper
- 1 egg
- 1/4 cup low-fat milk
- 2 tablespoons canola oil
- 1 tablespoon garlic and herb seasoning mix
- 1/4 cup Parmesan cheese
- 1/4 cup cheese, low-fat shredded
Steps
1
Wash hands with soap and water.
2
Wash and chop zucchini, measure out about 2 cups.
3
Dice the onion and pepper, set aside along with the zucchini.
4
Stir the egg and milk together and set aside.
5
Sauté the vegetables in oil on medium heat. Remove from the pan.
6
Scramble the egg mixture until cooked thoroughly. Stir in the vegetable mixture and fold together.
7
Cook together until temperature reaches 145 °F.
8
Sprinkle the seasoning and cheese on top. When the cheese is melted, serve warm.
9
Add fresh or other dried herbs as desired.
Ingredients
Serving Size: 1/4 of recipe
| Nutrients | Amount |
|---|---|
| Total Calories | 151 |
| Total Fat | 11 g |
| Saturated Fat | 3 g |
| Monounsaturated Fat | 6 g |
| Polyunsaturated Fat | 2 g |
| Cholesterol | 54 mg |
| Carbohydrates | 7 g |
| Dietary Fiber | 1 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 7 g |
| Minerals | |
| Calcium | 154 mg |
| Potassium | 269 mg |
| Sodium | 156 mg |
| Copper | 70 mcg |
| Iron | 1 mg |
| Magnesium | 22 mg |
| Phosphorus | 144 mg |
| Selenium | 7 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 60 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0.3 mg |
| Vitamin C | 18 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 8 mcg |
| Folate | 28 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.2 mg |
| Niacin | 0 mg |
| Choline | 50 mg |
Source:
- Original recipe name - Zucchini Recipe