Ratatouille with Scrambled Egg Whites

Weekly Recipe: 


2 cloves minced garlic

1 onion, diced

4 tablespoons extra-virgin olive oil

2 zucchini, sliced

1 green bell pepper, diced

1 Japanese/Chinese eggplant, sliced

2 tomatoes, diced

1/2 teaspoon salt

2 tablespoons finely chopped parsley

2 teaspoons dried basil

1 teaspoon dried oregano

1 teaspoon salt

8 egg whites


1. In a skillet, sauté garlic and onion in 2 tablespoons olive oil for 1 to 2 minutes over medium heat.

2. Add zucchini and bell pepper, and continue to sauté over medium heat for another 3 to 4 minutes.

3. Add eggplant and continue to sauté over medium heat until all vegetables are tender, about 5 minutes. Add tomatoes, salt, and all the herbs. Mix well and set aside.

4. In a skillet, heat 2 tablespoons olive oil over medium heat. Add egg whites; cook until the whites are set but still moist.

5. Place scrambled eggs on a large plate and top with ratatouille.

Serves 6

Nutrition info per serving: 194 calories; 12 g fat; 2 g saturated fat; 1 mg cholesterol; 12 g protein; 11 g carbohydrates; 5 g fiber; 543 mg sodium