Friday, September 9, 2011

Light Caramelized Onion, Zucchini, Goat Cheese Scramble

Want a low calorie breakfast that is big on flavor and low on guilt?? Then this Caramelized Onion, Zucchini, Goat Cheese Scramble is perfect for you.  

I hate raw onions, but a sweet, caramelized onion is like bacon: it makes everything better.  It smelled so good in my dorm kitchen that multiple kids stopped in asking what I was making and said "I didn't know you cooked Chinese food."  I explained to them the onions were not lo-mein noodles, but for those of us who love noodles but can't always splurge on them, zucchini strands and onions make great substitutes!

Crumbled goat cheese you can find packaged in the dairy aisle is ideal to use for a recipe such as this one.  It is a lot less messy than goat cheese logs and sharing fridges can already be quite messy in college! I like to keep things as sealed as possible!  The key to using goat cheese in hot recipes is to add it at the very end.  Cooking it too long makes goat cheese lose its lovely flavor.  Enjoy this light breakfast after those late night pizza runs and you will feel light on your feet :)

Light Caramelized Onion, Zucchini, Goat Cheese Scramble

  • 3 egg whites
  • 1/2 onion julienned (cut into ribbons or thin slices)
  • 1/2 zucchini chopped finely
  • A sprinkle of crumbled goat cheese
  • Olive oil spray
  • Salt and Pepper to taste
  1. Sautée onions in a pan with the olive oil spray over medium-high heat until brown and caramelized, about 15 minutes
  2. Add the zucchini and cook for 7 more minutes
  3. Remove vegetables and set aside
  4. Add the egg whites to the same pan and let cook for about 30 seconds
  5. Add vegetables and scramble with with spatula
  6. Cook eggs to your liking (for fluffy egg whites cook about 15 seconds more after adding vegetables)
  7. Put on a plate, add the goat cheese on top, then salt and pepper to taste

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