From Karine Losier’s ‘Metabolic Cooking’
Servings: 1
INGREDIENTS
• 1 egg
• 3 egg whites
• 1⁄4 cup shredded non fat mozzarella cheese
• 1⁄4 cup grated low fat parmesan cheese
• 1 teaspoon olive oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1/3 cup diced green bell pepper
• 1/3 cup zucchini, chopped
• 1/3 cup tomato, chopped
• 1⁄4 teaspoon dried oregano
• Pinch of cayenne pepper
DIRECTIONS
1. Preheat oven at 450°F. In a frying pan with an ovenproof handle heat the oil and saute onion, zucchini, garlic and green bell pepper over medium-high heat until vegetables tender.
2. Then add the tomatoes and sweet potatoes, stirring gently to combine with the other ingredients. Set aside.
3. Beat the eggs with the oregano, and cayenne. When all the vegetables are cooked, pour the eggs over them.
4. Sprinkle the mozzarella and parmesan cheeses and cook gently over low heat until the eggs are almost set.
5. Bake until eggs are set and sides are “puffy”, about 25 minutes.
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Calories: 324 / Protein: 35.5g / Carbs: 14g / Fat: 14g
