Name: Sourdough scramble with vegetables
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 2 large eggs; 6 large egg whites; 1/2 red bell pepper, diced; 2.5 oz zucchini, diced; 1/4 medium yellow onion, finely diced; 2 slices sourdough bread; 1 tsp salted butter; 1/2 tsp salt; 1/8 tsp black pepper

Nutrition

Per serving

710 calories

Protein: 50g; 29% of calories
Carbs: 88g; 50% of calories
Fat: 16g; 21% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Melt half the butter in a 10-inch nonstick skillet over medium heat. Add the onion, bell pepper, and zucchini with a pinch of the salt. Cook for 6 to 8 minutes, stirring occasionally so the vegetables brown slightly, until softened.
While the vegetables cook, whisk the eggs and egg whites in a small bowl with the rest of the salt and the black pepper. Toast the sourdough bread until golden.
Push the vegetables to one side of the skillet and melt the remaining butter in the cleared space. Pour the egg mixture into the skillet. Cook, stirring the eggs gently for 2 to 3 minutes until the whites are set and the eggs are soft, then fold the vegetables into the eggs. Transfer to a plate and serve with the toast. Done when set and soft, 160°F.

Nutrition

Ingredients

Instructions

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