Sometimes eggs feel too “eggy” for me. Because of this, I nix the yolk, throw in some veggies and spice, and have a light but flavorful meal.

1 small zucchini (cut into matchsticks)

½ of a Vidalia onion (quartered and thinly sliced)

⅛ teaspoon red pepper flakes

½ teaspoon oregano

¾ cup egg whites

1 tablespoon extra virgin olive oil

Salt, pepper (to taste)

Toast (optional)

Put a skillet on medium heat; add oil and spices. Thinly slice the onion, sprinkle with salt, and sauté in skillet until slightly caramelized and translucent – about 6 to 8 minutes. Add zucchini matchsticks and cook for 2 minutes more. Pour egg whites into the skillet – sprinkle with a bit more salt and pepper. Cook to desired done-ness, stirring occasionally.