This vegetable and egg scramble is low in fat because more egg whites than yolks are used.
2 tsp. extra-virgin olive oil
1 small red onion, cut into 1/2-inch wedges
1 plum tomato, seeded and diced medium
1/2 small zucchini, diced medium
2 ounces baby spinach (1 cup)
2 large eggs plus 4 large egg whites, lightly beaten
Coarse salt and ground pepper
1 1/2 ounces feta, crumbled (3 tablespoons)
In a large nonstick skillet, heat oil over medium-high.
Add onion, tomato, and zucchini and cook until vegetables are just tender, about 5 minutes.
Stir in spinach and cook until beginning to wilt, 1 minute.
Season eggs with salt and pepper and add to skillet.
Cook, stirring with a rubber spatula, until eggs are set, about 2 minutes.
To serve, divide between two plates and sprinkle with feta.
Food Mingle Blog Alternatives and Substitutions:
- If you aren’t a feta fan (I’m not), then use your favorite cheese. I like a soft cheese which melts into gooey goodness.
Yield: 2 servings
Source: http://www.marthastewart.com, Everyday Food, November 2011