START TO FINISH: 25 minutes MAKES 4 servings
1⁄3 cup water
1⁄4 cup finely chopped green onions (2)
1⁄4 cup snipped fresh cilantro
1⁄4 teaspoon salt
1⁄4 teaspoon ground black pepper
1 tablespoon olive oil
1 cup shredded Italian cheese blend (4 ounces)
1 cup frozen shelled sweet soybeans (edamame), thawed
1 medium carrot, shredded or cut into ribbons
Fresh cilantro sprigs
Shaved Parmesan cheese (optional)
1 Preheat broiler. In a medium bowl whisk together eggs, the water, green onions, snipped cilantro, salt, and pepper; set aside.
2 In a large broilerproof skillet with flared sides heat oil over medium heat. Pour in egg mixture. Cook over medium heat. As mixture sets, run a spatula around edge of skillet, lifting egg mixture so that the uncooked portion flows underneath. Continue cooking and lifting edge until egg mixture is nearly set and surface is just slightly moist.
3 Sprinkle with cheese. Broil 3 to 4 inches from the heat about 1 minute or until cheese is melted. Cut into wedges. Stack wedges; top with edamame, carrot, and cilantro sprigs. If desired, sprinkle with Parmesan shavings.
PER SERVING: 306 cal., 22 g total fat (8 g sat. fat), 443 mg chol., 482 mg sodium, 6 g carb., 2 g fiber, 23 g pro.
If you’re likely to forget to budget time for the edamame to thaw, try a precooked refrigerated product such as Melissa’s Organic Edamame. Look for it in the produce department.