Confetti Egg White Scramble

Dress up scrambled eggs with colorful, nutritious vegetables

Serves 2

• 1 teaspoon extra-virgin olive oil
• ½ cup onion, chopped
• ½ cup zucchini, chopped
• ½ cup red bell pepper, chopped
• 8 egg whites or 1 cup Egg Beaters or other egg-white product
• 1 tablespoon water
• 1 tablespoon Parmesan cheese
• ¼ teaspoon freshly ground pepper

Heat olive oil in a medium nonstick skillet over medium-high heat.

Add onions, zucchini, and bell pepper to skillet and sauté, stirring occasionally, for 2-3 minutes, until tender-crisp.

Meanwhile, lightly beat egg whites, water, Parmesan cheese, and pepper.

Pour eggs into skillet and continue to cook another 1-2 minutes, stirring often until eggs are set.

Per Serving: 128 calories; 3g fat; 16g protein; 8g carbohydrate; 2g dietary fiber; 2mg cholesterol; 269mg sodium