Tomato, Squash, Shiitake Scramble

The eggs have a “crumbly cheese” look to them because of all the water in the tomatos and mushrooms that ends up in this mixture. This picture is of a little less than half of this recipe, as I didn’t think to take a picture until after I ate a bunch of it. I can never finish all this in one setting and usually re-heat a bit of it later in the day. It gives you tons of food, little calories, and 5 servings of veggies! Yeah!

Servings: 1 (or 2 medium size)
Prep/Cook Time – 30 minutes

6 Eggs (5 Egg Whites, 1 Whole Egg)
1/2 Cup Green Summer Squash (approx)
1/2 Cup Yellow Summer Squash (approx)
1/2 Cup Plum Tomatos (approx)
1 Cup Shiitake Mushrooms (approx)
White Pepper
Sea Salt

1. Heat Skillet on Med-Low heat. I don’t add any oil, as mine are non-stick, but if yours stick, you may want a little. Chop into 1/2″ squares – Green Squash, Yellow Squash, Tomatos. I chop and add them to the skillet as I’m chopping them – there isn’t any science to it.
2. Rinse Mushrooms and toss into skillet. Cover and cook for about 5 mintues, stirring occasionaly.
3. While cooking, sprinkle white pepper and sea salt on the mixture, and periodically drain out the liquid. Try to squish the tomatos a bit to get all the liquid out. The more liquid you squish out the less weird the final dish looks.
4. Once veggies are nice and tender (feel free to eat a few to test them) – break open the eggs in a seperate dish – only leave 1 egg yolk in for some color/texture – mix a bit and toss into well drained veggies.
5. Stir mixture until it is cooked to the preferred consistancy. I like mine a bit runny…hence the picture.
6. Serve and enjoy!

Nutritional Info: 1 Serving: 323 kCals; 8g Fat; 37g Carbs; 30g Protein; 5 Servings Veggies


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