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Scrambled Eggs With Zucchini

Mexican.Chef's picture
  Chopped zucchini 1 Cup (16 tbs) (Coarsely Chopped)
  Butter/Margarine 2 Tablespoon
  Eggs 6
  Milk 1⁄4 Cup (4 tbs)
  Chili powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Pepper 1 Dash
  Shredded monterey jack cheese 2 Ounce (1/2 Cup)

In medium skillet cook zucchini in butter or margarine for 4 to 5 minutes or till almost tender.
In bowl beat eggs, milk, chili powder, salt, and pepper with a fork.
Stir in half of the cheese.
Pour egg mixture over zucchini in skillet.
Cook without stirring over low heat till eggs start to set on bottom and sides of pan.
Lift and fold eggs with spatula so uncooked part runs to bottom.
Continue lifting and folding about 5 minutes more or till eggs are cooked through but still glossy and moist.
Sprinkle with remaining cheese.

Recipe Summary

Difficulty Level: 
Lacto Ovo Vegetarian

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Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 906 Calories from Fat 644

% Daily Value*

Total Fat 73 g111.8%

Saturated Fat 35.9 g179.4%

Trans Fat 0 g

Cholesterol 1389 mg463%

Sodium 1350.8 mg56.3%

Total Carbohydrates 13 g4.3%

Dietary Fiber 2.2 g8.9%

Sugars 7.6 g

Protein 54 g107.3%

Vitamin A 77.2% Vitamin C 37.8%

Calcium 65.6% Iron 35%

*Based on a 2000 Calorie diet


Scrambled Eggs With Zucchini Recipe