Squash and Blueberry Scramble

Makes 1 serving

  • 1/2 cup cooked squash

  • 1/2 cup fresh blueberries

  • 1/2 cup egg whites (4 egg whites)

  • Dash of cinnamon

  1. Remove the squash from the shell and mash it a bit.

  2. Place a non-stick skillet over MEDIUM heat and add the egg whites, cooked squash and half the blueberries.

  3. Sprinkle with cinnamon.

  4. Cook till the egg whites are firm, stirring occasionally.

  5. Remove to plate and top with the remaining blueberries.