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.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

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.

Prep Time
5 min
Cook Time
5 min
10 min


  • 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


  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