Summer Squash Scramble with Fresh Tomato

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    Summer Squash Scramble with Fresh Tomato
    recipe from "The South Beach Diet Taste of Summer Cookbook" by Dr. Arthur Agatston

    3 large eggs
    1 tsp. chopped chives
    1/4 tsp. salt
    1/8 tsp. freshly ground black pepper
    2 tsp. canola oil
    1 small summer squash, halved and thinly sliced into half-moons
    1/2 small onion, finely chopped
    1 medium tomato, finely chopped

    In a small bowl, beat eggs, chives, salt and pepper until well combined. 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.

    Add egg mixture to the skillet and cook, stirring frequently, until eggs are set, about 2 minutes. Spoon eggs onto 2 plates and sprinkle with tomato. Serve warm. Makes 2 servings.

    Per serving: 180 cal, 12g fat, 2.5g sat fat, 11g pro, 8g carb, 2g fiber, 390 mg sod

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