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

Yield: 1 serving (serving size: 2 cups scramble and 2 slices turkey bacon)
Recipe from CarbLovers Diet

Recipe Time

Cook Time:
Prep Time:
Total: 25 Minutes

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: 504mg


  • 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. 1. Squeeze grated potato dry with a paper towel. Combine potato, zucchini, oregano, salt, and pepper.
  2. 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.
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