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Ingredients
US|METRIC
6 SERVINGS
- 1 tsp. olive oil
- 1 medium zucchini (cut in half lengthwise, then into 1/4-inch slices, 2 cups)
- 1 medium tomato (chopped, 1 cup)
- 2 tsp. McCormick Onions, Minced
- 1/2 tsp. McCormick Garlic Powder
- 1/4 tsp. seasoned salt (Lawry's®)
- 1/4 tsp. McCormick Thyme Leaves
- 1/4 tsp. McCormick Black Pepper (Ground)
- 6 eggs
- 1/4 cup milk
- 1/2 cup shredded cheddar cheese
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Directions
- Heat oil in large ovenproof nonstick skillet on medium heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute. Reduce heat to medium-low.
- Beat eggs and milk in medium bowl with wire whisk until well blended. Pour over vegetables in skillet. Cover and cook without stirring 5 to 7 minutes or until eggs are just set on bottom.
- Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted.
NutritionView More
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130Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories130Calories from Fat80 |
| % DAILY VALUE |
| Total Fat9g14% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol220mg73% |
| Sodium140mg6% |
| Potassium240mg7% |
| Protein10g |
| Calories from Fat80 |
| % DAILY VALUE |
| Total Carbohydrate3g1% |
| Dietary Fiber<1g2% |
| Sugars3g |
| Vitamin A10% |
| Vitamin C15% |
| Calcium10% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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