Directions:
- Heat oil in an oven-safe skillet (I use cast iron) over medium high heat. Add onion, bell pepper, garlic and zucchini. Cook 5 minutes, stirring occasionally. Reduce heat to medium low, cover, and cook an additional 5 minutes until zucchini is crisp tender. Add tomato sauce, parsley, basil, and oregano. Simmer, uncovered for 5 minutes until sauce thickens slightly.
- In a bowl, combine eggs, milk, salt and pepper. Whisk until blended. Pour over mixture in skillet. Cook until eggs are set, but still moist on top. Sprinkle cheese on top.
- Meanwhile, preheat broiler. Place skillet under broiler and broil until cheese melts, about 1 minute. Cut into wedges and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 143.66 Kcal (601 kJ) | ||
| Calories from fat | 71.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.96g | 12% | |
|---|---|---|---|
| Cholesterol | 103.09mg | 34% | |
| Sodium | 524.84mg | 22% | |
| Potassium | 515.66mg | 11% | |
| Total Carbs | 9.93g | 3% | |
| Sugars | 3.7g | 15% | |
| Dietary Fiber | 1.74g | 7% | |
| Protein | 8.64g | 17% | |
| Vitamin C | 39.3mg | 66% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 5.9mg | 33% | |
| Calcium | 131.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 82.29 Kcal (345 kJ) | ||
| Calories from fat | 41.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.56g | 12% | |
|---|---|---|---|
| Cholesterol | 59.05mg | 34% | |
| Sodium | 300.63mg | 22% | |
| Potassium | 295.36mg | 11% | |
| Total Carbs | 5.69g | 3% | |
| Sugars | 2.12g | 15% | |
| Dietary Fiber | 1g | 7% | |
| Protein | 4.95g | 17% | |
| Vitamin C | 22.5mg | 66% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 3.4mg | 33% | |
| Calcium | 75.6mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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