Zucchini & Potato Scramble

You’ll be amazed how much turkey bacon tastes like the real thing, for a fraction of the fat and calories. To save time on this dish, use pre-shredded potatoes.

Recipe from CarbLovers Diet

Nutritional Information

Amount per serving
  • Calories: 370
  • Fat: 19g
  • Saturated fat: 4.5g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 3g
  • Protein: 21g
  • Carbohydrate: 32g
  • Fiber: 5g
  • Cholesterol: 450mg
  • Sodium: 790mg
  • Resistant starch: 1.4g


  • 1 small potato, grated (or 1 1/2 cups pre-shredded potato)
  • 1/2 zucchini, diced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • cooking spray
  • 2 large eggs, beaten
  • 2 slices cooked turkey bacon


  1. 1. Squeeze grated potato dry with a paper towel.
  2. 2. Combine potato, zucchini, oregano, salt, and pepper.
  3. 3. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add potato mixture, and cook 10 minutes, stirring once, until tender and lightly golden.
  4. 4. Add eggs, and cook 3 to 4 minutes or until eggs are set. Serve with bacon.
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