1 | eggs size large | ||
1 cup | Cheddar cheese, grated | 70 g | |
3 drops | Tabasco sauce | 0.63 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] | |||
1 | zucchini, coarsely grated | 130 g | |
1/2 | shallots, finely chopped | 20 g | |
8 slices | rye bread, lightly toasted | 160 g |
per 1 serving (100 g)
Amount % Daily Value |
Calories 200 |
Fat 8 g 13 % |
Saturated
4.4 g
22 % |
Cholesterol 70 mg |
Sodium 390 mg 16 % |
Carbohydrate 21 g 7 % |
Fibre 3 g 11 % |
Sugars 2 g |
Net Carbs 18 g |
Protein 10 g |
Vitamin A 13 % |
Vitamin C 9 % |
Calcium 15 % |
Iron 11 % |
Food Group | Exchanges |
---|---|
Starches | 1 |
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 |
I'm all for trying new things and so I gave this a try even though I do not like zucchini. It was quick and super easy to make and it was delicious. Almost like a western omelet on top of bread. I think I will add a bit of parsley or oregano next time to just add a touch more flavor. Also happy I used Old Cheddar because the mild stuff would have been tasteless. Be sure to check it when you're broiling! I stepped away for two seconds and my element caught on fire...had to lower the temperature and cook them a little longer.
Mild and yummy. The rye bread was a nice touch.