Ingredients
- 1 Tbsp. Olive Oil
- 1/2 Cup Chopped Red Onion
- 1 Jalapeno Pepper Seeded and chopped
- 3 Cloves Garlic Chopped
- 2 Medium Zucchini Spiralized
- 5 Eggs
- 1/3 Cup Fat Free half & Half
- Pepper & Salt To taste
- 1 Ounce Part Skim Mozarella Cheese Grated
- 1 Roasted Red Pepper Sliced into thin strips
Servings:
Instructions
- Heat the olive oil in a medium oven friendly skillet. If you don’t have one, wrap the handle of a non-oven friendly one tightly with foil.
- Add the onion and jalapeno and cook for 3 minutes or so until things get soft and fragrant.
- Add the garlic and cook for a few minutes until everything is golden and smells heavenly.
- Add the zucchini and toss to combine with the oil and veggies already in the pan. Cook for 3 to 4 minutes until the zucchini begins to wilt and takes on some color.
- Beat the eggs in a medium bowl with the half & half. Add a little salt and pepper or any other seasoning of your choice.
- Pour the egg mixture over the vegetables in the pan and shake the pan to distribute the eggs and begin the “not sticking” process.
- As the eggs cook around the edge, lift gently with a spatula to allow the uncooked egg to get to the bottom. Continue to cook, shake, and lift until the eggs are almost set.
- Top with the red pepper strips and the grated cheese. Place the pan under the broiler and allow to cook until the top is set and the cheese is melted and golden.
- Remove from the oven and allow to sit for 5 minutes before cutting and serving.
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