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Ingredients
- 2lbs small zucchini cut a bit less than 1/4″ thick
- 3 tablespoons olive oil
- 1 cup thinly sliced celery (or asparagus cut in 1/2″ pieces)
- 1 cup sliced green pepper
- 1 cup green onion, chopped
- 2 cloves garlic, finely minced
- 8 eggs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1/2 teaspoon thyme
- 1/4 cup heavy cream
- 3/4 cup parmesan cheese
View Full Recipe at Megan Peck Cooks
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1633g | |
| Calories 1498 | |
| Calories from Fat 977 | 65% |
| Total Fat 110.16g | 138% |
| Saturated Fat 36.87g | 147% |
| Trans Fat 0.0g | |
| Cholesterol 1596mg | 532% |
| Sodium 4155mg | 173% |
| Potassium 3516mg | 100% |
| Total Carbs 51.41g | 14% |
| Dietary Fiber 15.3g | 51% |
| Sugars 24.09g | 16% |
| Protein 87.69g | 140% |
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