Directions:
- Saute scallions and zucchini in 2 tablespoons butter until zucchini slices are lightly browned on both sides.
- Add tomato and garlic and cook until most of the juice has cooked away.
- Add dill, salt, and pepper.
- Beat eggs and pour over vegetables.
- Cook only until eggs are set.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.64 Kcal (543 kJ) | ||
| Calories from fat | 91.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.16g | 16% | |
|---|---|---|---|
| Cholesterol | 178.95mg | 60% | |
| Sodium | 69.1mg | 3% | |
| Potassium | 232.64mg | 5% | |
| Total Carbs | 3.83g | 1% | |
| Sugars | 1.43g | 6% | |
| Dietary Fiber | 1.13g | 5% | |
| Protein | 6.81g | 14% | |
| Vitamin C | 11.2mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.2mg | 7% | |
| Calcium | 50mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.61 Kcal (480 kJ) | ||
| Calories from fat | 80.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.98g | 16% | |
|---|---|---|---|
| Cholesterol | 158.2mg | 60% | |
| Sodium | 61.09mg | 3% | |
| Potassium | 205.67mg | 5% | |
| Total Carbs | 3.39g | 1% | |
| Sugars | 1.26g | 6% | |
| Dietary Fiber | 1g | 5% | |
| Protein | 6.02g | 14% | |
| Vitamin C | 9.9mg | 19% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.1mg | 7% | |
| Calcium | 44.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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