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Quick and Easy Recipe
Scambled Egg Whites with Tomatoes and Herbs Recipe
This is my standard egg dish that I make with a variety of seasonal vegetables and herbs. I use whatever I have in my garden or my refrigerator. Every variation is delicious in it's own way. This is so easy to make and always gets rave reviews.
| Prep time: 5 Minutes |
American
|
| Cook time: 5 Minutes | Servings: 2 |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 2 servings | |
| Calories 414 | |
| Calories from Fat 291 | 70% |
| Total Fat 33.19g | 41% |
| Saturated Fat 7.36g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 655mg | 218% |
| Sodium 232mg | 10% |
| Potassium 723mg | 21% |
| Total Carbs 10.63g | 3% |
| Dietary Fiber 6.1g | 20% |
| Sugars 2.92g | 2% |
| Protein 21.82g | 35% |
Ingredients Convert Measures
- 8 eggs
- 2 roma or other tomatoes
- 1 tablespoon extra virgin olive oil
- 1-2 tablespoons fresh torn basil or cilantro or oregano
- 1 avocado (if you have it)
- 1 cup fresh spinach leaves (if you have them)
- 1 tsp chopped garlic
- Salt and Pepper to taste
Directions
- Chop the tomatoes into 1/4 inch pieces. If you have an avocado, cut it into similar sized pieces.
- Crack the eggs and drop the egg whites into a medium bowl. I usually leave one yolk for color. Beat with a fork or whisk.
- Heat a medium skillet on medium high and add the olive oil and tomatoes. After cooking for two minutes, stirring occasionally, add the garlic and spinach leaves if you have them. After 1 minute, add the eggs.
- Stir the eggs every 30 seconds or so. After 1 minutes, add the chopped herbs (whichever you have chosen) and the chopped avocado if you have it.
- Sprinkle with Kosher or Sea salt and freshly ground pepper to taste.
- Serve with whole wheat or sour dough toast, fruit, etc.
February 14, 2009 10:33