Many of my meals this past summer have been centered around what I’ve grown in my garden. With summer coming to a close, it’s time to tear out what remains of the garden, and I’ve found that this is a great way to use the last of those zucchini and tomatoes, while keeping it healthy. I can’t tell you how many times I made variations of this over the summer.
Summer Squash Scramble with Fresh Tomato
recipe from “The South Beach Diet Taste of Summer Cookbook” by Dr. Arthur Agatston
3 large eggs
1 tsp. chopped chives
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 tsp. canola oil
1 small summer squash, halved and thinly sliced into half-moons
1/2 small onion, finely chopped
1 medium tomato, finely chopped
In a small bowl, beat eggs, chives, salt and pepper until well combined. 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.
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. Makes 2 servings.
Per serving: 180 cal, 12g fat, 2.5g sat fat, 11g pro, 8g carb, 2g fiber, 390 mg sod