This tasty egg and veggie dish is topped with cherry tomatoes and fresh oregano.

Diabetic Living Magazine
Source: Diabetic Living Magazine

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Recipe Summary

active:
20 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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; protein 10.4g 21% DV; carbohydrates 26.5g 9% DV; dietary fiber 3.6g 14% DV; sugars 2.3g; fat 7.5g 12% DV; saturated fat 2.7g 13% DV; cholesterol 63.3mg 21% DV; vitamin a iu 634.7IU 13% DV; vitamin c 29mg 48% DV; folate 40.3mcg 10% DV; calcium 167.2mg 17% DV; iron 1.9mg 11% DV; magnesium 44.5mg 16% DV; potassium 603.3mg 17% DV; sodium 374mg 15% DV.
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