Egg White & Veggie Scramble
A light and protein-packed egg white scramble loaded with colourful vegetables. This healthy breakfast is low in calories, high in protein, and comes together in just 10 minutes. Perfect for meal prep or a quick morning start.
Ingredients
- 6 large egg whites (or ¾ cup liquid egg whites)
- 1 tablespoon olive oil
- ½ red bell pepper, diced
- ½ green bell pepper, diced
- ¼ cup diced onion
- 1 cup fresh spinach, roughly chopped
- ¼ cup cherry tomatoes, halved
- Salt and black pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a non-stick skillet over medium heat. Add diced onions and bell peppers and sauté for 3-4 minutes until softened.
- Add spinach and tomatoes: Add the chopped spinach and halved cherry tomatoes. Cook for 1-2 minutes until the spinach wilts.
- Add the egg whites: Pour the egg whites over the vegetables. Let them set for 30 seconds, then gently stir with a spatula, pushing cooked portions toward the centre.
- Season and finish: Season with salt, black pepper, and red pepper flakes if using. Continue cooking for 2-3 minutes, stirring gently, until the egg whites are fully set but still tender.
- Serve: Garnish with fresh parsley and serve immediately alongside whole grain toast or fresh fruit.
Tips for the Best Egg White Scramble
- Don’t overcook: Egg whites cook quickly and become rubbery if overdone. Remove from heat while they still look slightly moist.
- Add veggies first: Cooking vegetables before adding egg whites ensures they are tender and prevents watery scrambled eggs.
- Boost flavour: Egg whites are mild on their own — don’t skimp on seasoning and fresh vegetables.
Storage
Keep refrigerated in an airtight container for up to 3 days. Reheat gently in a microwave or pan with a splash of water to restore moisture.
Variations
- Mushroom & Kale: Replace spinach with kale and add sliced mushrooms.
- Southwest Scramble: Add black beans, corn, and a dash of cumin. Top with avocado.
- Mediterranean: Add sun-dried tomatoes, olives, and crumbled feta cheese.
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Notes
Don't overcook egg whites — they become rubbery if overdone. Remove from heat while still slightly moist. Cook vegetables first to ensure they are tender and prevent watery eggs. Egg whites are mild on their own; don't skimp on seasoning. Refrigerate in an airtight container for up to 3 days.
