1 onion, cut into wedges
2 garlic cloves, crushed
2 eggs
2 egg whites
1 zucchini, trimmed & grated
2 carrots, peeled & grated
2 tomatoes, chopped
– pepper
15 ml fresh basil, finely chopped
Heat large non-stick skillet, sprayed lightly with cooking spray. Add onion and garlic, saute for 5 minutes, stirring frequently.
In a small bowl; beat eggs and egg whites together. Pour into skillet. Using spatula, pull egg mixture from sides of skillet into the centre.
Once base has set lightly, add zucchini, carrots and tomatoes. Add pepper to taste and continue to cook over low heat until eggs are set.
Sprinkle with basil.
Serves 4