zuccchini and egg scramble

Name: Zuccchini and Egg Scramble
Prep time: 5 min
Cook time: 5 min
Yield: 2
Cuisine: American
Ingredients: 3 - eggs; 1 small zucchini, sliced; 2 tablespoon(s) onion, chopped; 1 tablespoon(s) low fat mozzarella cheese (shredded); 2 tablespoon(s) crumbled bacon (i used left-over corned beef hash); - seasoned salt and pepper

(1 RATING)

8 Pinches 2 Photos

Carolyn Haas

Whitewater, WI

Updated on Mar 20, 2016

Had to use up some zucchini plus there was about 1/4 cup left-over corned beef hash, so I threw this together. We liked this so well, I thought I should save the idea until another day! (About 5 WW smart points per serving)

Rate

prep time 5 Min

cook time 5 Min

method Stove Top

yield 2 serving(s)

Ingredients

3 - eggs
1 small zucchini, sliced
2 tablespoons onion, chopped
1 tablespoon low fat mozzarella cheese (shredded)
2 tablespoons crumbled bacon (i used left-over corned beef hash)
- seasoned salt and pepper

How To Make zuccchini and egg scramble

Step 1

Spray skillet with non-stick spray. Add sliced zucchini and onion. Season and sauté until some slices are starting to brown and most look wilted. Add bacon bits (or left-over corned beef hash), stir to distribute.

Step 2

Add eggs to skillet, stir to scramble. When eggs are almost done, add shredded cheese, turn off heat and cover until cheese is melted.
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