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  • 1 tbsp olive oil
  • 1 cup diced yellow onion
  • 1 cup diced zucchini
  • 4 eggs, whole
  • 1/2 cup egg whites
  • 1/4 cup skim milk
  • 2 tbsp fresh parsley or basil, chopped
  • 1 cup cherry tomatoes, halved
  • sea salt, to taste
  • pepper, to taste


Preheat oven’s broiler to high. In your skillet (cast-iron preferable), eat olive oil over medium heat until it shimmers. Add the onions and zucchini and lightly sauté until onions begin to soften (3-4 mins). In a medium bowl, whisk together the eggs, egg whites, and milk. Chop herbs and stir them into egg mixture. Reduce the heat on the stove and place the halved cherry tomatoes cut side up on top of the onion and zucchini. Sprinkle with sea salt and black pepper, then carefully pour the egg mixture over top. Keep the skillet on the burner for 1 minute so that the eggs begin to set on the bottom. Using an oven mitt, transfer the skillet into the oven and broil for 8-10 minutes or until the top is golden and center is cooked.

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