Mediterranean Veggie Egg Scramble
A protein-rich, low-carb breakfast from your Week 2 FareRx bag - about 6g carb and 14g protein per serving (USDA-estimated).
Estimated per serving - calculated from USDA FoodData Central and will vary with your portions.
Eggs plus non-starchy eggplant and onion keep this very low-carb - a steady-glucose way to start the day.
Ingredients
- •2 eggs
- •1/2 cup eggplant, diced
- •2 tbsp red onion, diced
- •small handful salad greens
- •1 tsp butter
Method
- 01
Melt butter in a nonstick pan over medium heat.
- 02
Add eggplant and onion; cook 4-5 min until soft.
- 03
Beat eggs, pour in, and gently stir 2-3 min until just set.
- 04
Fold in the greens and serve.
Dietitian’s notes
- →Cook the eggplant and onion first until soft so the eggs stay tender.
- →A handful of greens stirred in at the end adds volume and fiber.
Make it yours
Use a teaspoon of olive oil instead of butter.
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