Description
Mornings feel better when breakfast is fresh, light, and nourishing. This High-Protein Egg White Veggie Scramble is perfect when you want clean energy without feeling heavy. It’s fluffy, full of colorful vegetables, and ready in minutes—proof that healthy breakfasts can still be delicious and comforting.
Ingredients
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1 cup liquid egg whites (or whites from 6 large eggs)
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½ cup diced bell peppers (any color)
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¼ cup chopped onion
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¼ cup chopped fresh spinach
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¼ cup diced tomato
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1 teaspoon olive oil or cooking spray
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Salt and black pepper, to taste
Optional toppings: feta cheese, avocado slices, fresh herbs, or hot sauce
Instructions
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Sauté the veggies
Heat olive oil in a non-stick skillet over medium heat. Add bell peppers and onion. Cook for 2–3 minutes until slightly soft. Add spinach and cook until wilted. -
Add egg whites
Pour egg whites over the vegetables. Let them sit undisturbed for about 30 seconds. -
Gently scramble
Using a spatula, gently push the eggs from the edges toward the center. Continue until mostly set. -
Finish & season
Add diced tomatoes, salt, and pepper. Cook for another 30–60 seconds until fully set but still soft. -
Serve immediately
Top with your favorite extras if desired and enjoy warm.
Notes
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For fluffier eggs: Let egg whites come to room temperature for a minute before cooking.
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Avoid dryness: Remove from heat while eggs are slightly moist—they’ll finish cooking on their own.
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Switch it up: Use mushrooms, zucchini, or broccoli instead of peppers.
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Make it a meal: Serve with whole-grain toast or avocado for balance.