Chipotle Egg White and Vegetable Breakfast

Nutrition per serving

Calories384 kcal
Protein30.2 g
Carbs44.9 g
Fats11.5 g
Saturated Fat1.5 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.7 g
Sugars31.2 g
Fiber11.3 g
Sodium562 mg

Ingredients

Chili Chipotle Powder
Yellow Squash
Aubergine (eggplant)
Red Bell Pepper (capsicum)
Onion
Salt
Black Pepper
Peach(es)
Blueberries
Plain Greek Yogurt (non fat)
Olive Oil
Egg White(s)
1. Cut eggplant and yellow squash into cubes.

2. Dice onion. 

3. Slice pepper. 

4. Halve and slice peach.

5. Heat a teaspoon of olive oil in a sauté pan over medium heat. Add the vegetables and sauté until tender. 

6. Meanwhile, in a small bowl, combine a teaspoon of olive oil, egg beaters and spices. Lower heat to low-medium. 

7. Pour egg mixture over cooked vegetables, cover and cook for about 2 minutes until almost cooked through. Flip over and cook for about a minute until set. 

8. Serve immediately with peaches and blueberries topped with yoghurt as a side dish.