Scambled Egg Whites with Tomatoes and Herbs Recipe
by John Spottiswood
This is my standard egg dish that I make with a variety of seasonal vegetables and herbs. I use whatever I have in my garden or my refrigerator. Every variation is delicious in it's own way. This is so easy to make and always gets rave reviews.
Avg. 4.7/55 votes
2 roma or other tomatoes
1 tablespoon extra virgin olive oil
1-2 tablespoons fresh torn basil or cilantro or oregano
1 avocado (if you have it)
1 cup fresh spinach leaves (if you have them)
1 tsp chopped garlic
Salt and Pepper to taste
Chop the tomatoes into 1/4 inch pieces. If you have an avocado, cut it into similar sized pieces.
Crack the eggs and drop the egg whites into a medium bowl. I usually leave one yolk for color. Beat with a fork or whisk.
Heat a medium skillet on medium high and add the olive oil and tomatoes. After cooking for two minutes, stirring occasionally, add the garlic and spinach leaves if you have them. After 1 minute, add the eggs.
Stir the eggs every 30 seconds or so. After 1 minutes, add the chopped herbs (whichever you have chosen) and the chopped avocado if you have it.
Sprinkle with Kosher or Sea salt and freshly ground pepper to taste.
Serve with whole wheat or sour dough toast, fruit, etc.