We have so many billions of recipes planned out, we had to invite other people into this mess so that we don’t end up eating it all and turning into balloons.
I’m the one on the right labeled “F.” The side bump is my butt, har har.
I only call this a “mystery” because the recipe started out as pancakes and kinda devolved into a mess because we got overly enthusiastic about adding in veggies. (It’s probably because I don’t have anything that remotely resembles a spatula you’d use to flip pancakes, and I also didn’t have an actual pan to make pancakes in.) This definitely doesn’t taste bad, but since we were expecting zucchini pancakes, it left us kinda wanting something more. I think they’d be great on a baked sweet potato, or just as a savory oatmeal. This makes about 8 small-ish servings!
Zucchini Mystery Scramble
65 calories, 3g CHO’s, 4g fat, 5g protein, 1g fiber, 84mg sodium! (per serving)
Ingredients:
-1/4 cup quick oats
-1/2 cup fat free cottage cheese
-1/2 cup eggs
-1 cup spinach
-1/2 cup zucchini, shredded
-coconut oil
-garlic salt, to taste
-cracked black pepper, to taste
Instructions:
1) Combine ingredients and mix well.
2) Melt a little coconut oil in a giant skillet and throw in all the ingredients. Stir occasionally and let cook for ~8 minutes (or until you know the eggs are done).
