 | | Directions | 1. Heat oil in 9-inch nonstick skillet on medium-high heat. Add zucchini; cook and stir 2 minutes. Add tomato, minced onion, garlic powder, seasoned salt, thyme leaves and pepper; cook and stir 1 minute.
2. Beat eggs in medium bowl. Pour over vegetables in skillet. Reduce heat to medium-low; cover and cook 7 minutes.
3. Sprinkle with cheese. Cover and cook 2 minutes longer or until cheese is melted. |
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4
|  | | Ingredients | | - | | 1 teaspoon olive oil |
| - | | 1 medium zucchini, cut in half lengthwise, then into 1/4-inch slices |
| - | | 1 tomato, chopped |
| - | | 2 teaspoons McCormick® Onions, Minced |
| - | | 1/2 teaspoon McCormick® Garlic Powder |
| - | | 1/4 teaspoon seasoned salt |
| - | | 1/4 teaspoon McCormick® Thyme Leaves |
| - | | 1/8 teaspoon McCormick® Black Pepper, Ground |
| - | | 3 eggs |
| - | | 1/2 cup shredded Cheddar cheese |
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| | Nutrition (per serving) | Calories: 146 Calories
Fat: 10 Grams
Protein: 9 Grams
Cholesterol: 171 Milligrams
Carbohydrates: 5 Grams
Sodium: 222 Milligrams
Fiber: 1 Grams
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