Summer Scrambled Eggs with Zucchini, Ham, Cheddar and Onions2013-07-13
- Yield : 1 pan
- Servings : 4
- Prep Time : 10m
- Cook Time : 15m
- Ready In : 25m
A very filling and tasty dish that is super easy to make, for under 5g net carbs. Double the serving size if you plan on having it as a meal on its own.
- Zucchini, diced, 400g
- Cheddar, 100g
- Ham, smoked, 100g
- Green onions, raw, tips only, 2
- Eggs, 5
- Olive oil, 4 tbsp
Dice the zucchini and pat dry with kitchen towel.
Grate the cheddar and dice the ham, finely chop the onion.
In a large frying pan, heat the olive oil, then saute the onion for a minute or two.
Add the diced zucchini to the pan and saute for about 10 minutes, or until they begin to soften and brown a little.
In the meantime, beat the eggs in a larger bowl, add salt and pepper to taste, then incorporate the cheddar and the ham into them.
Pour the eggs, cheddar and ham mixture to cover the zucchini, mix and cook for another 5 minutes or until the eggs have the consistency you like.
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This information is per serving.