Cheesy Zucchini Scrambled Eggs

Ingredients

• 2 su bardağı kabak, doğranmış · 46 kcal
• yarım su bardağı kuru soğan, yemeklik doğranmış · 36 kcal
• 1/4 yeşil veya kırmızı dolmalık biber, doğranmış · 7 kcal
• 1 adet büyük boy yumurta · 80 kcal
• 1/4 su bardağı yarım yağlı süt · 30 kcal
• 2 yemek kaşığı kanola yağı · 282 kcal
• 1 yemek kaşığı sarımsaklı ve otlu çeşni
• 1/4 su bardağı rendelenmiş parmesan peyniri · 94 kcal
• 1/4 su bardağı rendelenmiş yarım yağlı peynir · 26 kcal

Method

1. Whisk the egg and low-fat milk together in a small bowl and set aside. Chop the zucchini, onion, and bell pepper.
2. Heat canola oil in a pan over medium heat. Sauté the chopped zucchini, onion, and pepper until tender, then temporarily transfer them to a plate.
3. Pour the egg mixture into the same pan and scramble until thoroughly cooked.
4. Fold the sautéed vegetables back into the pan with the eggs. Cook together briefly until well heated through.
5. Sprinkle the garlic-herb seasoning, Parmesan, and shredded cheese on top. Cover for a minute until the cheese melts, then serve warm.

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