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spanish scramble

[via Clean Eating Mag]

I've been on a serious egg kick lately! I eat them hard boiled for snacks, or scramble up some egg whites for any time of day. They shouldn't be limited to breakfast! I saw this delicious recipe for a Spanish scramble on Clean Eating Mag. Check this baby out...


  • 6 egg whites
  • 1 egg yolk
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • Pinch crushed saffron, optional
  • 1 tsp high-heat cooking oil (such as sunflower, safflower or grape seed oil)
  • 2 slices whole-grain bread, cubed
  • 1 zucchini, julienned
  • 1 red bell pepper, minced
  • 1 plum tomato, chopped


In a medium bowl, whisk egg whites, yolk, oregano, paprika and, if desired, saffron. Set aside. In a large skillet or seasoned cast iron skillet, heat oil on high. Add bread, zucchini, bell pepper and tomato and sauté, stirring constantly, until vegetables soften and begin to brown, about 3 minutes. Drizzle egg mixture over top and stir constantly until eggs are cooked, about 3 minutes.


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