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Zucchini Scrambled Eggs

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"Doesn't look like much, but tastes good! Super easy even for those of us who don't usually cook! My husband loves these, and the kids didn't mind the visible vegetables."
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Ingredients

15 m servings 250
Original recipe yields 4 servings

Directions

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  1. Grate zucchini and press out excess moisture. Drain.
  2. Crack eggs into a large nonstick pan over low heat. Gently break yolks and marble into whites. Add zucchini and salsa as eggs cook. Cook until eggs are almost set, about 5 minutes. Grate in Cheddar cheese; cook until melted, about 2 minutes more. Stir and season with salt and pepper.

Nutrition Facts


Per Serving: 250 calories; 17.2 5.8 19.4 394 513 Full nutrition

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