Recipe Details
Ingredients
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4largeeggs, lightly beaten
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2tablespoonsgrated Parmesan cheese
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2tablespoonsolive oil
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1zucchini, sliced 1/8- to 1/4-inch thick
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1/4teaspoongarlic powder, or to taste
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salt and ground black pepper to taste
Cooking Directions
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Stir together beaten eggs and Parmesan cheese in a medium bowl; set aside.
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Heat olive oil in a large skillet over medium-high heat. Cook zucchini in hot oil, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
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Reduce heat to medium; pour egg mixture over zucchini in the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from heat, cover with a lid, and let sit until eggs are set, about 2 minutes more.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories153 | |
| % Daily Value * | |
| Total Fat 12g |
16% |
| Saturated Fat 3g |
15% |
| Cholesterol 188mg |
63% |
| Sodium 269mg |
12% |
| Total Carbohydrate 3g |
1% |
| Dietary Fiber 1g |
2% |
| Total Sugars 1g |
|
| Protein 8g |
16% |
| Vitamin C 6mg |
7% |
| Calcium 62mg |
5% |
| Iron 1mg |
6% |
| Potassium 215mg |
5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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