Summer Squash Scramble With Fresh Tomato (South Beach Phase 1)

Taken for the Taste of Summer Cookbook

• Ready In: 25 mins
• Serves: 2

Ingredients

• 2  eggs
• 1⁄2 cup  egg white
• 1  teaspoon chives, chopped
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 2  teaspoons canola oil
• 1  medium squash, sliced into half moons
• 1  small onion, finely chopped
• 1  medium tomatoes, finely chopped

Directions

1. Beat eggs, chives, salt and pepper until well combined.
2. 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.
3. Add egg mixture to skillet and cook, stirring frequently, until eggs are set, about 2 minutes.
4. Spoon eggs onto plates and sprinkle with tomato.