We love the combination of eggs and green onions. Here zucchini gives the omelet a seasonal spin. Yellow summer squash would work just as well.
Paired with a fresh fruit salad, this omelet makes a satisfying breakfast or breakfast-for-dinner.
Scrambled Eggs With Zucchini and Green Onions
4 eggs
4 egg whites
Salt and ground black pepper to taste
1 tablespoon olive oil
1 zucchini, diced
3 green onions, chopped (white and green parts) OR 1/4 cup snipped fresh chives
1 clove garlic, minced
In a medium bowl, whisk together the eggs, egg whites, about 1/4 teaspoon salt and 1/8 teaspoon pepper; set aside.
Heat the oil in a large nonstick skillet over medium heat. Add the zucchini, green onions, garlic and 1/4 teaspoon salt and 1/8 teaspoon pepper; cook, stirring, until vegetables are softened, about 5 minutes.
Pour in the egg mixture and cook, lifting the edges of the egg with a heat-safe spatula to let the uncooked egg run underneath, until almost set. Serve immediately.
Makes 4 servings.
Nutrition information: Each serving contains approximately 140 calories, 10 g protein, 9 fat, 4 g carbohydrate, 212 mg cholesterol, 413 mg sodium and 1 g fiber.
Dietary exchange: 1 medium fat meat, 1/2 lean meat, 1/2 vegetable
Recipe adapted from Weight Watchers in 20 Minutes
Fresh Fruit With Citrus and Mint
Juice of 1 lime
1 tablespoon minced fresh mint
1 teaspoon honey OR agave syrup
3/4 cup quartered strawberries
3/4 cup blueberries
1 cup diced fresh pineapple
1 kiwi, peeled and diced
In a bowl, whisk together the juice, mint and honey. Add the fruit and toss gently to combine.
Makes 4 servings.
Nutrition information: Each serving contains approximately 75 calories, no protein, no fat, 13 g carbohydrate, no cholesterol, 5 mg sodium and 2 g fiber.
Dietary exchange: 1 fruit
Food on 06/18/2014