- Olive oil cooking spray
- 3 broccoli florets, halved
- 3 ounces firm tofu, diced
- 1/3 cup diced tomato
- 2 tablespoons minced chives
- 5 large egg whites
- 1 whole wheat 7-inch pita bread, toasted, optional
- Preheat the oven to 400°F. Spray an ovenproof 8-inch nonstick skillet with nonstick cooking spray.
- Put cold water in a saucepan to about a depth of 2 inches. Bring to a boil over medium-high heat. Add the broccoli, reduce the heat to a simmer, and blanch for 1 minute. Drain and set aside to cool. Cut into slices.
- In a small bowl, toss the broccoli with the tofu, tomato, and chives.
- In a mixing bowl, whisk the egg whites until frothy. Lift the vegetables from the bowl with a slotted spoon to drain. Add to the eggs and mix gently. Pour into the pan and bake for 10 to 12 minutes or until set and lightly golden.
- Serve plain or stuffed into the pita pocket, if desired.