Summer Squash Scramble with Fresh Tomato

Ingredients:

• 3 large eggs
• 1 tsp chopped chives
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper
• 2 tsp canola oil
• 1 small yellow summer squash, halved and thinly sliced into half-moons
• 1/2 small onion, finely chopped
• 1 medium tomato, finely chopped

Makes 2 Servings

1. In a small bowl, beat eggs, chives, salt and pepper until well combined.
2. In a medium nonstick skillet, heat oil over medium heat. Add squash and onion; cook, stirring occasionally, until softened and starting to brown, about 8 minutes.
3. Add egg mixture to the skillet and cook, stirring frequently, until eggs are set, about 2 minutes. Spoon eggs onto 2 plates and sprinkle with tomato. Serve warm.

 WW POINTS VALUE: 4pts

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. There's nothing like a hearty dish of eggs for breakfast whether they're poached or scrambled or omelette or fritatta. The great thing about eating eggs for breakfast is that they fill you up and you don't go hungry and less likely to eat crap for the entire day. You can use any kind of squash as well as any kind of herb with this delicious egg dish and it will be just as tasty and filling. You can even make this dish for dinner.