Pepper and zucchini egg scramble

Ingredients

• 1 teaspoon olive oil
• 1/3 red bell pepper, diced
• 1/2 small zucchini, diced
• 1 large egg
• 1/2 cup egg whites

Allergens: egg. Check your own labels.

Method

1. Warm the oil in a nonstick pan and soften the pepper and zucchini for about 4 minutes.
2. Whisk the egg and egg whites and pour them in.
3. Stir gently until the eggs are firm, with no runny parts.

Nutrition per serving

Protein	Calories	Fat	Carbs	Fiber
21 g	201 kcal	10 g	6 g	2 g

An estimate, added up from USDA values for each ingredient by weight and rounded. Your brands and portions will differ. Salt, pepper and cooking losses are not counted.

A note on this recipe

Eggs are among the protein foods the joint advisory suggests choosing more of. See GLP-1 nausea and vomiting and what to eat on a GLP-1.

This is a recipe, not a treatment, and it won't suit everyone. If you have kidney disease, diabetes, a food allergy or a special diet, ask your prescriber or a dietitian.

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Questions people ask

How much protein is in pepper and zucchini egg scramble?

About 21 g per serving, with about 201 calories and 2 g fiber. This is an estimate from USDA values, and your brands and portions will differ.

What allergens are in pepper and zucchini egg scramble?

Allergens: egg. Check your own labels.

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