Basil-Infused Egg White Scramble

Fluffy liquid egg whites softly scrambled with tender diced zucchini, sweet Roma tomato, fresh basil, and part-skim mozzarella cheese.

• Prep: 10 min
• Cook: 10 min
• Total: 20 min
• Servings: 1
• Cuisine: Italian
• Difficulty: Easy
• Cost: $4.15/serving

Dietary

• Vegetarian
• Pescatarian
• Gluten-Free
• Nut-Free
• Soy-Free
• Low-Calorie
• Low-Carb
• Low-Fat
• Low-Saturated-Fat
• Low-Cholesterol
• Low-Sugar
• High-Protein
• Kosher
• Halal

Tags

• sauté
• quick
• fresh
• healthy
• rich

Ingredients

• 1.25 cup liquid egg whites
• 1 cup zucchini (diced)
• 0.5 Roma tomato (seeded and diced)
• 2 tablespoon fresh basil (chopped)
• 0.25 cup part-skim mozzarella cheese
• 1 teaspoon olive oil
• 0.25 teaspoon black pepper

Instructions

1. Heat olive oil in a nonstick skillet over medium heat for 1 minute.
2. Add the diced zucchini to the pan and cook for 4 minutes until softened and light golden.
3. Add the diced Roma tomato and cook for 1 minute until fragrant.
4. Pour in the liquid egg whites and gently scramble with a heatproof spatula over medium-low heat for 3 minutes until soft curds form.
5. Fold in the shredded part-skim mozzarella cheese, chopped fresh basil, and black pepper, cooking 1 minute until the cheese melts, then serve warm.

Notes

Seeding the Roma tomato keeps the scramble from becoming watery.

Nutrition (per serving)

• Calories: 315
• Protein: 42.1 g
• Carbohydrates: 6.5 g
• Fat: 10.4 g
• Fiber: 2.2 g
• Sodium: 669 mg
• Saturated Fat: 4 g
• Sugar: 4.1 g
• Cholesterol: 19 mg