Recipes: Fish
Spanish Scrambled Eggs
Spanish Scrambled Eggs Servings: 2
Presentor: Trilogy Medical
Cuisine: Spanish
Recipe type: Main Course
Ingredients
- 6 egg whites
- 2 whole Omega-3 eggs
- 2 zucchinis, julienned
- 2 Roma tomatoes, diced
- 2 red bell peppers, diced
- 1 onion, chopped
- 1 Tbs. coconut oil
- ½ tsp. oregano
- ½ tsp. paprika
- sea salt and black pepper to taste
Instructions
- In a large bowl, whisk egg whites, oregano, paprika, sea salt, and black pepper. Set aside.
- Heat large skillet on high. Add coconut oil and sauté all vegetables for approximately 3 minutes or until soft.
- Drizzle eggs over top and continue cooking and stirring until egg whites are cooked through.