Light and lean egg white scramble with zucchini, tomato, and fresh herbs. Perfect for a low-fat, high-protein morning.
Dice zucchini and tomato into small pieces.
Heat olive oil in a non-stick skillet over medium heat.
Saute zucchini for 3 minutes until lightly golden.
Add diced tomato and cook for 1 minute.
Pour in egg whites, season with salt and pepper.
Stir gently until egg whites are set, about 2 minutes.
Garnish with fresh basil and serve.
Nutritional data: CIQUAL (ANSES, France) cross-referenced with USDA FoodData Central.