Summer Squash Scramble With Fresh Tomato (South Beach Phase 1) |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Taken for the Taste of Summer Cookbook Ingredients:
2 eggs |
1/2 cup egg white |
1 teaspoon chives, chopped |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 teaspoons canola oil |
1 medium squash, sliced into half moons |
1 small onion, finely chopped |
1 medium tomato, finely chopped |
Directions:
1. Beat eggs, chives, salt and pepper until well combined.
2. In a medium nonstick skillet, heat oil over medium heat. Add squash and onion; cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
3. Add egg mixture to skillet and cook, stirring frequently, until eggs are set, about 2 minutes.
4. Spoon eggs onto plates and sprinkle with tomato.
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