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Vegetable Egg Scramble with Feta

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    Using more egg whites than yolks makes this dish low in fat. Serve on whole-wheat toast for extra fiber.
    Everyday Food, November 2011
    • Yield Serves 2
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    Ingredients

    • 2 teaspoons 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)

    Directions

    1. 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.

    2. 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.

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