adapted from Prevention magazine
3/4 cup Egg Scramblers
1/2 cup red onion
5 asparagus spears, chopped
3/4 cup zucchini, diced
2 Tb Parmesan cheese, grated
Morton's Seasoning Blend
1/4 c fresh basil leaves or 2 Tb dried basil
pepper
Heat skillet over medium heat. Spray well with nonstick cooking spray. Add onion and cook until soft, around 3 minutes. Add the rest of the vegetables. Season with the seasoning blend and basil. Raise heat to medium-high to cook, stirring occasionally around 10 minutes. Vegetables should be soft and brown without scorching. Most of the moisture should be nearly dried up.
Turn heat to medium and add the Egg Scramblers and Parmesan cheese. Sprinkle with pepper. Distribute evenly in skillet.
Cook, undisturbed, around 10-15 minutes until eggs are barely set.
Run under the broiler for a minute or two to brown very slightly.
Cut into wedges and serve hot, warm, or at room temperature.
Eat it like pizza! Or with a fork if you have some sense of propriety (of which I have none).
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