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Healthy Scrambled Egg Whites with Veggies

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A light, nourishing breakfast scramble made with fluffy egg whites and fresh veggies, perfect for busy mornings or a quick, healthy start to your day.

Ingredients

Scale
  • 6 large egg whites (about 198g or 7 oz)
  • ½ cup diced bell peppers (red or yellow)
  • 1 cup loosely packed fresh spinach, roughly chopped (about 30g)
  • ½ cup halved cherry tomatoes (about 75g)
  • 1 stalk green onion, thinly sliced
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • Optional add-ins: smoked paprika or chili flakes, fresh herbs like parsley or chives, a splash of low-fat milk or unsweetened almond milk

Instructions

  1. Prep the veggies: rinse and dice the bell peppers, halve the cherry tomatoes, chop the spinach, and slice the green onion.
  2. Whisk the egg whites in a mixing bowl until slightly frothy and bubbly on top.
  3. Heat olive oil in a non-stick skillet over medium heat. Add bell peppers and cook for about 2 minutes until softened but still crunchy.
  4. Add green onions and spinach, stirring until spinach wilts (about 1-2 minutes).
  5. Add cherry tomatoes and cook for another minute. Season lightly with salt and pepper.
  6. Pour the whisked egg whites evenly over the sautéed veggies. Let sit undisturbed for about 20 seconds until edges start to set.
  7. Gently scramble by pushing eggs from edges toward the center with a silicone spatula, folding over veggies. Repeat every 15-20 seconds until soft curds form.
  8. When eggs are mostly set but still glossy, remove from heat. Add optional seasonings like smoked paprika or fresh herbs. Adjust salt and pepper to taste.
  9. Serve warm immediately for best texture and flavor.

Notes

Cook egg whites gently on medium to medium-low heat to avoid rubbery texture. Remove from heat just before fully set to allow residual heat to finish cooking. Season veggies early to enhance their natural sweetness. Optional add-ins like smoked paprika or fresh herbs add flavor without heaviness. Leftovers can be stored in an airtight container in the fridge for up to 2 days and reheated gently.

Nutrition

Keywords: healthy breakfast, scrambled egg whites, veggies, light breakfast, quick breakfast, low calorie, high protein, gluten-free, dairy-free

Find it online: https://daintydine.com/healthy-scrambled-egg-whites-with-veggies-recipe-for-a-light-breakfast/