Difficulty Level: 2/5
Preparation time: 10 minutes
Cooking time: 18 minutes
3 egg whites
Â½ cup unsweetened almond milk
Â½ teaspoon sea salt
â…› teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 zucchini, chopped
8 cherry tomatoes, halved
Â¼ cup (about 2 ounces) grated Parmesan cheese
Heat the ovenâ€™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
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
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.
3 to 5 minutes until the cheese melts and the eggs are puffy.
Cut into wedges
Total Carbohydrates: 13g;
Total Fat: 4g;
Saturated Fat: 4g;