Zucchini And Tomato Egg Scramble Recipe
Ingredients
| Olive oil | 1⁄2 Cup (8 tbs) | |
| Onion | 1 Small, chopped | |
| Zucchini | 2 Cup (32 tbs), diced | |
| Tomatoes | 1⁄2 Cup (8 tbs), chopped | |
| Eggs | 4 , beaten | |
| Oregano | 1⁄8 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Nutrition Facts
Serving size: Complete recipe
Calories 1349 Calories from Fat 1141
% Daily Value*
Total Fat 129 g198.1%
Saturated Fat 21.3 g106.5%
Trans Fat 0 g
Cholesterol 845.9 mg282%
Sodium 713.1 mg29.7%
Total Carbohydrates 26 g8.5%
Dietary Fiber 6.3 g25%
Sugars 13.6 g
Protein 30 g60.9%
Vitamin A 46.1% Vitamin C 106.1%
Calcium 19.2% Iron 32.9%
*Based on a 2000 Calorie diet
Directions
Add the diced zucchini and brown; the edges must show some color.
Add the tomatoes, stirring to blend well and help tomatoes dissolve a bit.
Pour in eggs, beaten with seasonings, stirring until eggs are firmly set.
Chef
