Ingredients
4
4 servings
- •4 eggs, lightly beaten
- •2 tablespoons grated Parmesan cheese
- •2 tablespoons olive oil
- •1 zucchini, sliced 1/8- to 1/4-inch thick
- •garlic powder, or to taste
- •salt and ground black pepper to taste
Instructions
- Stir together beaten eggs and Parmesan cheese in a medium bowl; set aside.
- Heat olive oil in a large skillet over medium-high heat. Cook zucchini in hot oil, stirring occasionally, until softened and lightly browned, about 7 minutes. Season with garlic powder, salt, and pepper.
- Reduce heat to medium; pour egg mixture over zucchini in the skillet. Cook, stirring gently, for about 3 minutes. Remove the skillet from heat, cover with a lid, and let sit until eggs are set, about 2 minutes more.
Nutritional Facts
Per 4 servings
- Calories: 153
- Carbohydrate: 3g
- Fat: 12g
- Fiber: 1g
- Protein: 8g
- Sugar: 1g
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