Ingredients: 

4 eggs

8 egg whites

1 tsp. olive oil

1 small zucchini, cut in half lengthwise and sliced

1⁄2 medium red onion, diced

1 cup cherry tomatoes, quartered

1 ripe, fresh Hass avocado, seeded, peeled and diced 

1⁄4 cup coarsely chopped basil leaves

1⁄3 cup low-fat shredded mozzarella cheese

Salt and pepper, to taste

 

Instructions:

Place eggs and egg whites in a bowl and beat until combined. Set aside. Place oil in a large skillet over medium high heat. Add zucchini and onion and cook, stirring frequently, until soft- ened, about 3 minutes. Add tomatoes and cook for an additional 3 minutes. Lower heat to medium and pour in eggs. Add avocado, basil and mozzarella to eggs. Using a spatula, stir and turn eggs until cooked through. Sea- son with salt and pepper before serving.

 

Note: Large avocados (about 8 ounces) are recommended for this recipe. If using smaller size avo- cados, adjust the quantity accordingly.

 

Serving suggestion: Serve over a toasted whole wheat bagel, English muffin or toast.

 

Serves: 4

Prep time: 10 minutes

Cook time: 10 minutes

Total time: 20 minutes

 

Nutrition Information Per Serving: Calories 250; Total Fat 15g (Sat 4.5g,Trans 0g,Poly 1g, Mono 5 g); Cholesterol 275 mg; Total Carbohydrates 8 g; Dietary Fiber 4 g; Protein 19 g.