Directions:
- Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 118.03 Kcal (494 kJ) | ||
| Calories from fat | 67.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.47g | 11% | |
|---|---|---|---|
| Cholesterol | 109.12mg | 36% | |
| Sodium | 49.25mg | 2% | |
| Potassium | 297.07mg | 6% | |
| Total Carbs | 8.59g | 3% | |
| Sugars | 4.58g | 18% | |
| Dietary Fiber | 2.1g | 8% | |
| Protein | 4.75g | 9% | |
| Vitamin C | 46.7mg | 78% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.8mg | 99% | |
| Calcium | 33.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 71.09 Kcal (298 kJ) | ||
| Calories from fat | 40.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.5g | 11% | |
|---|---|---|---|
| Cholesterol | 65.72mg | 36% | |
| Sodium | 29.66mg | 2% | |
| Potassium | 178.92mg | 6% | |
| Total Carbs | 5.17g | 3% | |
| Sugars | 2.76g | 18% | |
| Dietary Fiber | 1.26g | 8% | |
| Protein | 2.86g | 9% | |
| Vitamin C | 28.1mg | 78% | |
| Vitamin A | 0.6mg | 33% | |
| Iron | 10.7mg | 99% | |
| Calcium | 20mg | 3% | |
* 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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