Spanish Scramble via Clean Eating

INGREDIENTS:
6 egg whites
1 egg yolk
1/2 tsp dried oregano
1/2 tsp paprika
Pinch crushed saffron, optional
1 tsp high-heat cooking oil (such as sunflower, safflower or grape seed oil)
2 slices whole-grain bread, cubed
1 zucchini, julienned
1 red bell pepper, minced
1 plum tomato, chopped

INSTRUCTIONS:
In a medium bowl, whisk egg whites, yolk, oregano, paprika and, if desired, saffron. Set aside. In a large skillet or seasoned cast iron skillet, heat oil on high. Add bread, zucchini, bell pepper and tomato and sauté, 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 - 1 1/2 cup servings

Number of Servings: 2

Recipe submitted by SparkPeople user YEICHS.