Directions:
- Spray a non-stick skillet with cooking spray.
- Dice the zucchini into small pieces.
- Lightly cook the zucchini in the skillet for 2 minutes over medium heat carefully watching so they don't over-cook.
- Add the water to the eggs and pour over the zucchini.
- Add the diced tomato, cheese, salt and pepper.
- Cook and stir until eggs are finished cooking and scrambled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 139.94 Kcal (586 kJ) | ||
| Calories from fat | 79.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.8g | 14% | |
|---|---|---|---|
| Cholesterol | 327.36mg | 109% | |
| Sodium | 127.73mg | 5% | |
| Potassium | 387.39mg | 8% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 0.81g | 3% | |
| Dietary Fiber | 0.71g | 3% | |
| Protein | 13.03g | 26% | |
| Vitamin C | 18.7mg | 31% | |
| Iron | 2.2mg | 12% | |
| Calcium | 61.7mg | 6% | |
| Amount Per 100 g | |||
| Calories | 85.37 Kcal (357 kJ) | ||
| Calories from fat | 48.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.37g | 14% | |
|---|---|---|---|
| Cholesterol | 199.69mg | 109% | |
| Sodium | 77.92mg | 5% | |
| Potassium | 236.31mg | 8% | |
| Total Carbs | 2g | 1% | |
| Sugars | 0.49g | 3% | |
| Dietary Fiber | 0.43g | 3% | |
| Protein | 7.95g | 26% | |
| Vitamin C | 11.4mg | 31% | |
| Iron | 1.3mg | 12% | |
| Calcium | 37.6mg | 6% | |
* 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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