This tasty egg and veggie dish is topped with cherry tomatoes and fresh oregano. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a large bowl, beat together whole egg and egg white. Stir in zucchini, crumbled bacon, oregano, salt and pepper. Stir in frozen hash brown potatoes.

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  • In a large nonstick skillet, heat oil over medium heat. Spread potato mixture evenly in skillet. Cook for 8 to 10 minutes or until bottom is browned. Using the edge of a nonmetal spatula, cut mixture into quarters. Carefully flip each quarter (see Tip). Sprinkle with cheese. Cook about 6 minutes more or until browned on bottom. Serve topped with tomatoes and additional oregano.

Tips

Tip: If using diced potatoes, the mixture may fall apart when you try to flip the quarters. If desired, place the quarters on a baking sheet and broil 4 to 5 inches from the heat for 1 to 2 minutes or until tops are firm and starting to brown. Sprinkle with cheese; broil about 1 minute more or until cheese melts. Serve as above.

Nutrition Facts

208 calories; 7.5 g total fat; 2.7 g saturated fat; 63 mg cholesterol; 374 mg sodium. 603 mg potassium; 26.5 g carbohydrates; 3.6 g fiber; 2 g sugar; 10.4 g protein; 635 IU vitamin a iu; 29 mg vitamin c; 40 mcg folate; 167 mg calcium; 2 mg iron; 45 mg magnesium;