ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Zucchini & Potato Scramble

Yield
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.

Ingredients

  • 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

Nutrition Information

  • calories 370
  • fat 19 g
  • satfat 4.5 g
  • monofat 6 g
  • polyfat 3 g
  • protein 21 g
  • carbohydrate 32 g
  • fiber 5 g
  • cholesterol 450 mg
  • sodium 790 mg
  • 1.4 g

How to Make It

  1. Squeeze grated potato dry with a paper towel.

  2. Combine potato, zucchini, oregano, salt, and pepper.

  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. Add eggs, and cook 3 to 4 minutes or until eggs are set. Serve with bacon.

The CarbLovers Diet