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

Directions

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.

Nutritional Facts

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

Serving Size

4