Spanish Scramble

This 10-minute sauté takes its cue from a classic frittata, combining fluffy egg whites with pops of color from sweet bell peppers, crisp zucchini and golden threads of saffron.

Photo: Jodi Pudge

By Robin Asbell

Serves: 2
Hands-on time: 10 minutes
Total time: 10 minutes

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.

Nutrients per serving (1 1/2 cup Spanish Scramble): Calories: 206, Total Fat: 6 g, Sat. Fat: 1 g, Carbs: 21 g, Fiber: 5 g, Sugars: 7 g, Protein: 18 g, Sodium: 316 mg, Cholesterol: 102 mg

Nutritional Bonus: Red bell peppers add sweetness and a dramatic flash of color to your meals, and they’re also a good source of dietary fiber. A fiber-rich diet has been associated with healthy weight loss and a lower risk of developing type 2 diabetes, as it helps to absorb sugar in the blood.

LEFTOVERS FOR LUNCH:
For a to-go lunch, let cool to room temperature and chill in an airtight container; reheat before serving
.