Cheesy Zucchini Scrambled Eggs

This colorful scramble is packed with volume from zucchini and fiber-rich vegetables, keeping calories low while delivering a satisfying dose of protein and calcium.

Ingredients

Calories next to each ingredient are for that ingredient across the whole recipe (4 servings), not per serving.

• 2 cups zucchini, chopped · 45 kcal in the whole recipe
• 1/2 cup onion, diced · 35 kcal in the whole recipe
• 1/4 green or red bell pepper, diced · 8 kcal in the whole recipe
• 1 large egg · 79 kcal in the whole recipe
• 1/4 cup low-fat milk · 37 kcal in the whole recipe
• 2 tablespoons canola oil · 278 kcal in the whole recipe
• 1 tablespoon garlic and herb seasoning mix
• 1/4 cup Parmesan cheese, grated · 93 kcal in the whole recipe
• 1/4 cup low-fat shredded cheese · 25 kcal in the whole recipe

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.

   

Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.