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Scrambled Eggs and Veggies
Ingredients
8 egg whites
3 tablespoon minced onions
3/4 tsp garlic powder
3 tablespoon water
Olive Oil
1 cup diced tomatoes
1 cup boiled and diced potatoes
1 cup diced zucchini
Directions
Firstly beat the egg whites, onion, garlic powder and water until the mixture is slightly frothy. Then wipe the bottom of the non-stick skillet with a paper towel soaked in olive oil. Cook and stir tomatoes, potatoes and zucchini for 2 minutes in a frying pan. Then pour egg mixture over vegetables. As the mixture begins to set at bottom and sides of the pan, gently lift cooked portions with spatula so that the uncooked portions can flow to the bottom of the pan. Continue this process until eggs are thick and cooked but still moist.
Nutritional Information
67 calories
3 grams protein
8 grams carbohydrate
1 gram fat
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