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One of my favorite summer breakfasts...great lunch or dinner too!
4 eggs, lightly beaten (may substitute egg beaters)
2 tablespoons grated Asiago cheese
2 tablespoons olive oil
1 zucchini, sliced 1/8- to 1/4-inch thick 1 medium onion, chopped
garlic powder, or to taste
salt and ground black pepper to taste
fresh chopped parsley
1.Stir the eggs and Asiago cheese together in a bowl; set aside.
2.Heat the olive oil in a large skillet over medium-high heat; cook the zucchini and onion in the hot oil until softened and lightly browned, about 7 minutes. Season the zucchini with garlic powder, salt, and pepper. Reduce heat to medium; pour the egg mixture into the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from the heat and cover. Keep covered off the heat until the eggs set, about 2 minutes more.
Sprinkle with fresh chopped parsley.
Servings Per Recipe: 4
Amount Per Serving
Calories: 147
Total Fat: 12.5g
Cholesterol: 214mg
Sodium: 208mg
Total Carbs: 1.6g
Dietary Fiber: 0.3g
Protein: 7.6g
4
| From | Comment |
|---|---|
Jocelyn |
August 7, 2009 11:40 PM so simple, will make this soon... it is a new to me recipe... thanks for sharing... |
Debe Pendice |
August 7, 2009 10:28 PM This is a true staple at are house. We change the cheese up to others all the time. But the asiago is truely the best. Thanks for adding.......Debe |
Debe Pendice |
August 7, 2009 10:28 PM This is a true staple at are house. We change the cheese up to others all the time. But the asiago is truely the best. Thanks for adding.......Debe |
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