4 servings; 274 mg. sodium per serving

1 Tablespoon vegetable oil
1/2 cup finely chopped onion (1/4 inch pieces)
2 green onions, chopped
1 large clove garlic, minced
1 small (5 inch) zucchini, finely chopped (1/4 inch pieces)
1/4 pound mushrooms, finely chopped (1/4 inch pieces)
2 cups torn fresh spinach
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon Italian seasoning
1/4 teaspoon dried thyme
1/4 teaspoon black pepper
1/4 teaspoon salt
4 eggs
1 egg white
3 ounces grated low sodium Swiss cheese

Prep. Instructions

1. Place onion, green onion and garlic in a bowl.
2. Combine spices and herbs in a separate bowl.
3. Beat eggs and egg white in a separate bowl until well combined.
4. Have all other ingredients on hand.

Cooking Instructions

1. Preheat oven to 350 degrees F.

2. Heat oil over medium low heat in a heavy 9 inch skillet.. Add onions and garlic. Cook, stirring often, until onions are tender, about 5 minutes.

3. Add zucchini and mushrooms, and cook for another 5 minutes, stirring often.

4. Add spinach and cook until spinach is limp, stirring continually.

5. Add spice/herb mixture and stir until well combined. Cook for 2 minutes, stirring occasionally.

6. Add egg mixture to vegetables, stirring gently to mix well. Simmer, uncovered, until eggs are almost firm, about 6 to 8 minutes. Sprinkle with cheese.

7. Place skillet in oven. Bake, uncovered, until mixture is firm, about 4 to 5 minutes. Serve.

judy@low-salt-recipes.com - Copyright © 2023 Judy Reynolds