Veggie and Egg White Scramble (08.29.13)

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  • 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.