- 1 tablespoon extra virgin olive oil
- 1/2 zucchini, shredded and drained
- 1/2 bell pepper, any color, diced
- 1/4 teaspoon dried oregano or 1/2 teaspoon fresh oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon onion powder
- 12 egg whites
- 1 tomato
- 2 green onions, diced
- 1 teaspoon parsley, chopped
In a skillet, heat the oil to medium heat. Sauté the zucchini, bell pepper, no-salt substitute and pepper for 2-3 minutes. Add the oregano, basil and onion powder and cook another 2 minutes. Lightly beat the egg whites; add to the mixture. Stir frequently until egg mixture is cooked through (approximately 3-4 minutes). Add the tomato, onions and parsley just before serving.
