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

Diabetic Living Magazine
Source: Diabetic Living Magazine


Recipe Summary

20 mins
35 mins


Ingredient Checklist


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.

  • 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.


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; carbohydrates 26.5g; dietary fiber 3.6g; sugars 2.3g; fat 7.5g; saturated fat 2.7g; cholesterol 63.3mg; vitamin a iu 634.7IU; vitamin c 29mg; folate 40.3mcg; calcium 167.2mg; iron 1.9mg; magnesium 44.5mg; potassium 603.3mg; sodium 374mg.