Scrambled Eggs W/zucchini Lc-8.1/segg, veg- squash 1 small (3 oz) zucchini; grate, thoroughly drain 1/4 cup onion; chopped 3 strip bacon 2 large egg 2 tablespoon Parmesan cheese Cut the bacon into small pieces and fry in a skillet until it is 3/4ths cooked. Do not remove from the heat. Add the chopped onion to the pan and continue to cook. When the onions begin to soften, add the zucchini. Let the mixture cook until the zucchini is soft and some shreds are beginning to brown. Scramble the eggs and add them to the skillet. Stir everything like you're making scrambled eggs, and continue cooking until the eggs reach the desired doneness. Move to a plate and sprinkle the cheese over everything. To shave some time off this recipe, shred and drain the zucchini ahead of time. NYC Nutrition Analysis (per serving or yield unit): water=255.9 g; calories=235.6; protein=18.66 g; total fat=13.42 g; carbohydrate=10.57 g; dietary fiber=2.47 g; ash=2.51 g; calcium=210.6 mg; phosphorus=315 mg; iron=2.28 mg; sodium=321.8 mg; potassium=552 mg; magnesium=45.05 mg; zinc=1.72 mg; copper=0.14 mg; manganese=0.26 mg; vitamin A=1405 IU; vitamin E=1.53 mg ATE; thiamin=0.18 mg; riboflavin=0.61 mg; niacin=0.92 mg; pantothenic acid=1.58 mg; vitamin B6=0.32 mg; folate=84.1 ug; vitamin B12=1.14 ug; vitamin C=22.82 mg; saturated fat=5.07 g; monounsaturated fat=4.73 g; polyunsaturated fat=1.6 g; cholesterol=432.9 mg; selenium=34.09 ug; refuse=8.7%; %cal as carb:prot:fat=18:31:51; WW Pts=5.34; (complete analysis) |
