Spinach and tomato scramble recipe

What you need:
1 teaspoon olive oil
1 sliced scallion
4 halved cherry tomatoes
½ cup chopped cooked spinach
2 egg whites
Ground black pepper or cayenne

What you do:
Add oil to pan over medium heat.
Add scallion and cook until transparent.
Add the remaining vegetables.
Add egg whites.
Cook, stirring, until just set.
Season to taste.

What you get:
113 calories, 0.7 g saturated fat, 0 cholesterol, 137 mg sodium, 2.4 g fiber

Source: The Flex Diet, by James Beckerman, M.D.