Chop all the veggies. Heat the oil on a pan and put the onion and garlic over medium heat for three minutes, add the peppers and let for another five minutes, add the zucchini and cook it for two more minutes; then add the tomatoes diced without the seeds and skin and leave it on low heat for about 15 or 20 minutes. Five minutes before it's done put the sugar, salt and thyme. Add the eggs two minutes before turn down the heat and mix it together.
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|Serving Size: 1 Serving (223g)|
|Recipe Makes: 4|
|Calories from Fat: 72 (52%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1g|
|Cholesterol 105.8mg||33 %|
|Sodium 47.6mg||2 %|
|Potassium 475.5mg||13 %|
|Total Carbohydrate 13.4g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 10.2g|
|Protein 5.3g||8 %|
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Calories per serving: 139
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