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Scrambled Eggs with Zucchini















Trans-fat Free, Low Carb


1 cup zucchini
2 tablespoons margarine
or butter
6 large eggs
¼ cup milk
½ teaspoon chili powder
¼ teaspoon salt
1 dash black pepper
½ cup monterey jack cheese


In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender.

In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork.

Stir in half of the cheese.

Pour the egg mixture over the zucchini in the skillet.

Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet.

Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part.

Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist.

Sprinkle with the remaining cheese and serve hot.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 86g (3.0 oz)
Amount per Serving
Calories 11372% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 227mg 9%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 14g
Vitamin A 10% Vitamin C 6%
Calcium 4% Iron 6%
* based on a 2,000 calorie diet How is this calculated?


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