Plant-Based

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.

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.

Servings
2
Prep Time
5 min
Cook Time
5 min
Duration
10 min

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

Preparation

  1. 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.

Nutrition Information

  • Serving Size 1 1/2 cup Spanish Scramble
  • Calories 206
  • Carbohydrate Content 21 g
  • Cholesterol Content 102 mg
  • Fat Content 6 g
  • Fiber Content 5 g
  • Protein Content 18 g
  • Saturated Fat Content 1 g
  • Sodium Content 316 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g