Ingredients:
1/2 cup chopped onions
1 cup diced zucchini
1/2 cup vegetable broth
3 large egg whites
egg substitute ( equal to three eggs)
1/8 cup lite evaporated milk
1/4 teaspoon basil
1/8 teaspoon white pepper
1/8 teaspoon garlic powder
Directions:
In large nonstick skillet over high heat, saute onion and zucchini in broth for 3 to 4 minutes.
Pour excess broth off vegetables and set vegetables aside in skillet.
In blender, mix egg whites, egg substitutes, milk and spices on high for 1 minute.
Pour egg mixture over vegetables and return to heat.
Cook on low until eggs set to your liking.
Serve with whole wheat toast and fruit preserves.
Servings: 2
Time preparation: 15 min.
Time total: 25 min.