Spanish ScrambleSubmitted by: TRISH2007
IntroductionClean Eating Magazine - January 2012 Clean Eating Magazine - January 2012
6 egg whites
1 egg yolk
1/2 tsp oregano
1/2 tsp paprika
1 tsp grapeseed oil (or sunflower or safflower)
2 slices whole-wheat bread
1 zucchini, julienned
1 red bell pepper, minced
1 plum tomato, chopped
In a large skillet, heat oil on high. Add bread, zucchini, bell pepper and tomato and saute, stirring constantly, until vegetables soften and begin to brown, about 3 minutes. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 minutes.
Serving Size: 2 servings
Number of Servings: 2
Recipe submitted by SparkPeople user TRISH2007.