Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 18 minutes
Servings: 4
Ingredients:
3 eggs
3 egg whites
½ cup unsweetened almond milk
½ teaspoon sea salt
â…› teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 zucchini, chopped
8 cherry tomatoes, halved
¼ cup (about 2 ounces) grated Parmesan cheese
Directions:
Heat the oven’s broiler to high, adjusting the oven rack to the center position.
In a small bowl, whisk the eggs, egg whites, almond milk, sea salt, and
pepper. Set aside.
In a 12-inch ovenproof skillet over medium-high heat, heat the olive oil until
it shimmers.
Add the zucchini and tomatoes and cook for 5 minutes, stirring occasionally.
Pour the egg mixture over the vegetables and cook for about 4 minutes
without stirring until the eggs set around the edges.
Using a silicone spatula, pull the set eggs away from the edges of the pan.
Tilt the pan in all directions to allow the unset eggs to fill the spaces along
the edges.
Continue to cook for about 4 minutes more without stirring until
the edges set again.
Sprinkle the eggs with the Parmesan.
Transfer the pan to the broiler.
Cook for
3 to 5 minutes until the cheese melts and the eggs are puffy.
Cut into wedges
to serve.
Nutrition:
Calories: 223;
Protein: 14g;
Total Carbohydrates: 13g;
Sugars: 8g;
Fiber: 4g;
Total Fat: 4g;
Saturated Fat: 4g;
Cholesterol: 133mg;
Sodium: 476mg
