Scrambled Egg Whites
Start your morning with these light and fluffy scrambled egg whites. They're packed with spinach, mushrooms and tomatoes for a quick and easy, high-protein, low-calorie breakfast recipe!
Servings: 1
Ingredients
- 1 teaspoon olive oil or avocado oil
- ¼ cup baby spinach roughly chopped
- ¼ cup baby bella mushrooms chopped
- ¼ cup tomatoes halved
- 1 cup liquid egg whites
- ¼ teaspoon sea salt to taste
- Cracked pepper to taste
Instructions
- Heat oil in a nonstick skillet over medium heat. Make sure to use a nonstick pan!
- Once the pan is hot add spinach, mushrooms and tomatoes, sauteeing for 3-4 minutes until veggies start to soften.
- Reduce heat to medium low then slowly pour egg whites into the skillet with the veggies. Season with salt and pepper. Let the egg whites cook undisturbed for a minute or two until the eggs whites start to turn an opaque white. Then using a silicone spatula begin to push the eggs toward the center and back towards the edges in a push and pull motion to scramble the eggs. Continue with this process until the eggs are no longer in liquid form and they are cooked through.
- Serve immediately while warm.
Notes
- Add cheese: Add shredded cheese such as cheddar, Swiss, or pepper jack right before the egg whites are fully set for a gooey, cheesey scramble.
- Swap the veggies: Aren't a fan of mushrooms or have different veggies on hand? Use what you have!
- Add herbs: Stir in fresh herbs like chives, parsley, rosemary or dill towards the end of cooking for a burst of freshness.
- Add spice: Include chopped jalapeños or a dash of hot sauce or red pepper flakes in the scramble for those who like a bit of heat.
- Add protein: Toss in pre-cooked diced ham, cooked bacon or sausage for added protein and flavor.
Nutrition
Serving: 1 | Calories: 190kcal | Carbohydrates: 3g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 989mg | Potassium: 143mg | Fiber: 1g | Sugar: 2g