This simple egg dish tastes like an indulgence, but one slice is less than 150 calories.
Zucchini holds the honor of being one of the lowest-calorie foods in existence at 14 calories per 1/2-cup serving. This summer-fresh dish still tastes like an indulgence, perfect for weekend brunches.
Serves: 4
Prep: 10 min
Cook: 14 min
Total: 24 min
Ingredients
2 teaspoons butter
2 cups finely chopped zucchini (one 8-ounce zucchini)
2 large scallions, thinly sliced
4 eggs
6 egg whites
1 tablespoon water
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
Directions
1. Preheat the broiler. Heat a 10" nonstick skillet over medium heat. Add the butter and zucchini. Cook for 5 minnutes, stirring occasionally. Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.
2. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper, and 2 tablespoons of the cheese. Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath. (The eggs will be set on the bottom but will still be moist on the top.) Remove from the heat and sprinkle on the remaining 1 tablespoon cheese.
3. Wrap the skillet handle with a double thickness of foil. Broil 4" from the heat for 1 to 2 minutes, or until the eggs are set on the top. Cut into quarters and serve immediately.
Nutritional Facts per serving
CALORIES 142.8 CAL
FAT 8.1 g
SATURATED FAT 3.4 g
CHOLESTEROL 219.8 mg
SODIUM 231.1 mg
CARBOHYDRATES 3.6 g
TOTAL SUGARS 1.9 g
DIETARY FIBER 0.9 g
PROTEIN 14.1 g
Recipe courtesy of the Rodale Recipe Finder.
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Serves: 4
Prep: 10 min
Cook: 14 min
Total: 24 min
Ingredients
2 teaspoons butter
2 cups finely chopped zucchini (one 8-ounce zucchini)
2 large scallions, thinly sliced
4 eggs
6 egg whites
1 tablespoon water
2 tablespoons chopped fresh dill
1/4 teaspoon freshly ground black pepper
3 tablespoons grated Parmesan cheese
Directions
1. Preheat the broiler. Heat a 10" nonstick skillet over medium heat. Add the butter and zucchini. Cook for 5 minnutes, stirring occasionally. Stir in the scallions and cook for 3 minutes more, or until the zucchini is just tender.
2. Meanwhile, in a medium bowl, whisk together the eggs, egg whites, water, dill, pepper, and 2 tablespoons of the cheese. Add to the skillet and cook for 5 minutes, occasionally lifting the edges of the egg mixture with a spatula and tilting the pan, allowing the uncooked mixture to flow underneath. (The eggs will be set on the bottom but will still be moist on the top.) Remove from the heat and sprinkle on the remaining 1 tablespoon cheese.
3. Wrap the skillet handle with a double thickness of foil. Broil 4" from the heat for 1 to 2 minutes, or until the eggs are set on the top. Cut into quarters and serve immediately.
Nutritional Facts per serving
CALORIES 142.8 CAL
FAT 8.1 g
SATURATED FAT 3.4 g
CHOLESTEROL 219.8 mg
SODIUM 231.1 mg
CARBOHYDRATES 3.6 g
TOTAL SUGARS 1.9 g
DIETARY FIBER 0.9 g
PROTEIN 14.1 g
Recipe courtesy of the Rodale Recipe Finder.
