Summer Squash Scramble

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

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

4 thoughts on “Summer Squash Scramble

  1. delicious and healthy, your blog is full of wonderful recips, i will be back looking for more, i love the fact that you putthe calories, very well done,

    cheers from london,


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