During the beginning of the summer I was nannying for a very organic family. One of the major perks of this was that they had a garden out front I was free to use. I definitely took advantage of the fresh ingredients. One of my favorite creations was a Spicy Egg Veggie Scramble.
- 2 Egg Whites
- 5 Grape Tomatoes
- 1/3 Cup Yellow Squash
- 1/3 Cup Zucchini
- 2 Tbsp Diced Onion
- 2 Tbsp Salsa
- Chop squash and zucchini, dice onion, and half the tomatoes.
- Spray skillet with pam and add salsa.
- Sauté vegetables in salsa for about ten minutes. ( Add more salsa as preferred )
- Remove vegetable mixture from skillet and scramble egg whites.
- Combine all ingredients.
I served my scramble on toast with a wedge of laughing cow cheese.
EGG SCRAMBLE NUTRITION BREAKDOWN:
70 Calories, 8 grams of Protein, and essentially no fat.
**When eaten with toast + cheese:
225 Calories, 14 grams of Protein, and less than 3 grams of Fat.