Light Parmesan egg scramble

Name: Light Parmesan egg scramble
Ingredients: 6 egg whites; 2 egg yolks; 1/2 teaspoon ground pepper; 1 tablespoon Parmesan; 1 teaspoon oil; 1 medium tomato (150 g); 6 fresh basil leaves

Appetizers - Light Parmesan egg scramble by Eliana K. - Recipia

This light Parmesan egg scramble is made with egg whites, egg yolks and Parmesan, cooked in a pan until it sets into large, soft strips. I prefer it with the raw tomato alongside the eggs; the basil goes in at the end, and the Parmesan mixed in before cooking ends up in every strip without overpowering the fresh basil aroma. Prep time: 8 minutes. Cook time: 4 minutes. Total time: 12 minutes. Serves: 2. About 150 kcal and 15 g protein per serving.

Ingredients

6 egg whites
2 egg yolks
1/2 teaspoon ground pepper
1 tablespoon Parmesan
1 teaspoon oil
1 medium tomato (150 g)
6 fresh basil leaves

Preparation

1. Beat the egg whites and yolks with the pepper and Parmesan, as you would for an omelet. 2. Heat a pan with 1 teaspoon of oil. Pour in the eggs and cook for 4 minutes, stirring gently, until they separate into large strips and no liquid egg remains. 3. Dice the tomato and chop the basil leaves. Divide the omelet between plates and sprinkle with basil; serve with the tomato alongside.

Notes

Toast goes well on the side, with the tomato kept on the other side of the plate. For a dairy-free version, omit the Parmesan; the dish contains egg, and the Parmesan adds dairy. I beat the eggs only when the meal is ready, since the strips are best served warm. Let any leftovers cool and keep them in a container in the fridge for up to 3 days. If the tomato releases a lot of juice, remove the seeded core; very mature Parmesan can be saltier than a younger one. The omelet looks a bit like scrambled eggs, but the strips stay larger.