Summer Squash Scramble with Fresh Tomato

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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Taken on August 23, 2009