- 1 tablespoon vegetable oil
- 1 large zucchini, cubed
- 1 medium onion, chopped
- 1 red bell pepper, seeded and chopped
- 2 eggs, beaten
- 1/2 cup canned tomato sauce
- Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.
08/31/2019
recipepes.com
zucchini for lunch, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
