Garden Tomatoes, Red Onion and Spinach Scramble

calories: 410; protein: 31g; carbohydrates: 36g; fat: 18g; fiber: 18g

1 Tbs. olive oil
2 ripe whole tomatoes, chopped
1 medium red onion, diced finely
4 cups spinach, coarsely chopped
1 large egg
3 egg whites (I like to use the Trader Joe's Cage Free egg whites)
Salt and pepper

In a skillet, over medium heat, heat the oil. Add the onions and cook until they start to wilt. Add the tomatoes and cook until they get really soft. They will start giving up moisture. Continue to cook until the moisture mostly evaporates. Throw in the spinach and stir it around. Put a lid on it for a couple minutes until the spinach wilts.

Beat the whole egg with the egg whites. (You don't need to use a whole egg. It can be all whites if you like.) Pour the eggs over the vegetables, stirring it around until the eggs are set. Turn the stove off. Add salt and pepper to taste.

Alternately, you can cook up the vegetables, simmering until nearly all the liquid is gone. You can break an egg or two into the pan and put a lid on it, poaching the eggs. Equally delicious!