Description
Enjoy this High Protein Egg White Scramble Veggie for an easy breakfast that’s quick to prepare. This fluffy egg whites recipe filled with colorful veggies is a tasty breakfast idea and a healthy vegetable scramble option.
Ingredients
Scale
- 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
- Warm the oil in a nonstick skillet over medium heat until it’s hot.
- Add the spinach, mushrooms, and tomatoes to the pan and cook for 3 to 4 minutes, stirring occasionally, until the vegetables soften.
- Lower the heat to medium-low and slowly pour the egg whites into the skillet with the veggies. Season with salt and pepper.
- Allow the egg whites to cook untouched for a couple of minutes until they turn opaque.
- Use a silicone spatula to gently push the eggs from the edges toward the center and back in a folding motion, continuing this until fully scrambled and no liquid remains.
- Serve right away while still warm.
Notes
- Add shredded cheese like cheddar, Swiss, or pepper jack just before the egg whites set for a creamy scramble
- Swap mushrooms for any veggies you have on hand
- Stir in fresh herbs near the end for extra flavor
- Spice it up with jalapeños, hot sauce, or red pepper flakes
- Toss in cooked ham, bacon, or sausage to boost protein and taste
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190kcal
- Sugar: 2g
- Sodium: 989mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 28g