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Zucchini & Potato Scramble with Bacon

Prep time 10 mins
Cook time 15 mins
Total time 25 mins
Yield 1 serving (serving size: 2 cups scramble and 2 slices turkey bacon)
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 preshredded potatoes.Resistant Starch: 1.4g


  • 1 small potato, grated (or 1 1/2 cups refrigerated shredded potato)
  • 1/2 zucchini, diced
  • 1/2 teaspoon dried oregano
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • Cooking spray
  • 2 large eggs, whisked
  • Salt and pepper, to taste (optional)
  • 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 504 mg

How to Make It

  1. Squeeze grated potato dry with a paper towel. Combine potato, zucchini, oregano, salt, and pepper.

  2. 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. Add eggs, and cook 3–4 minutes or until eggs are set. Season to taste, and serve with bacon.

The CarbLovers Diet