Summer Veggie Egg White Scramble

One of the best things about summer is that we naturally choose to eat less and that we crave lighter foods. It’s our bodies’ way of shedding extra weight for the hot and steamy weather. Here at Delight, we have come up with a full day’s worth of meals that are well balanced and swimsuit-friendly. These meals will leave you feeling satisfied, yet not overly stuffed. Get creative and substitute different proteins or components of each meal for new dishes you can enjoy throughout the week!

This recipe is: Dairy Free, Gluten-Free, Nut-Free, Rice-Free, Soy-Free, Sugar-Free, Vegetarian


Yields: 1


Total Time: 10 mins

Prep Time: 5 mins

Nutritional Information
(Per Serving)

Calories
374

Total Fat
26.35g

Saturated Fat
--

Cholesterol
--

Sodium
179mg

Total Carbohydrate
20.28g

Dietary Fiber
3.03g

Sugars
9.03g

Protein
13.83g

Calcium
--




Ingredients
  • 3 large egg whites
  • ¼ cup frozen corn kernels
  • 1/3 cup ripe tomato, chopped
  • 1/3 cup zucchini, chopped
  • ¼ cup sweet Vidalia onion, chopped
  • 2 tablespoons vegetable oil
  • 2 tablespoons water
  • Kosher salt
  • Freshly cracked black pepper


Directions
  1. With a fork, beat together egg whites, pinch of kosher salt, and water in a small bowl. Place in refrigerator.
  2. Heat medium-sized non-stick sauté pan over medium heat and add vegetable oil. Once hot, add chopped onion and cook for 2 minutes.
  3. To onions, add corn and zucchini, and season with about ½ teaspoon kosher salt and ¼ teaspoon freshly cracked black pepper. Sauté for another 2 minutes.
  4. Lastly, add tomatoes and sauté for about 1 minute.
  5. Lower heat to medium-low and add egg whites to vegetables. Stir egg whites to keep from overcooking and sticking to bottom of pan.
  6. Once egg whites look dry and no longer runny and wet, remove from pan and onto plate. Serve hot and enjoy





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