Zucchini & Potato Scramble with 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 serving (serving size: 2 cups scramble and 2 slices turkey bacon)
Total time: 25 Minutes

Recipe Time

Prep: 10 Minutes
Cook: 15 Minutes
Total: 25 Minutes

Nutritional 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


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


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,


August 2010
My Notes

Only you will be able to view, print, and edit this note.

Add Note