Egg White Veggie Scramble

Start your day with a healthy and satisfying egg white veggie scramble. High in protein, low in fat, and packed with nutrients. Easy to prepare!

Calories
110
Protein
16 g
Carbs
6 g
Fat
2 g
Servings
1
Prep
10 min

Ingredients

  • 0.75 cup egg whites
  • 1 cup spinach
  • 0.5 medium bell pepper
  • 0.25 small onion
  • 0.5 cup mushrooms
  • 1 spray olive oil spray
  • 0.25 tsp salt
  • 0.125 tsp black pepper

Instructions

  1. Dice bell pepper and onion. Slice mushrooms.
  2. Spray a non-stick pan with olive oil spray and heat over medium heat.
  3. Add bell pepper, onion, and mushrooms to the pan. Sauté for 3-5 minutes, until vegetables soften.
  4. Add spinach to the pan and cook until wilted, about 1-2 minutes.
  5. Pour egg whites into the pan with the vegetables. Season with salt and pepper.
  6. Scramble gently with a spatula until egg whites are cooked through and firm.
  7. Serve immediately.

Dietary tags

gluten-free, dairy-free, vegetarian

Best for goals

high-protein, cutting, weight-loss

Egg White Veggie Scramble FAQs

Can I add other vegetables to this scramble?

Absolutely! Feel free to add your favorite vegetables like zucchini, cherry tomatoes, or kale. Adjust cooking times as needed.

How can I increase the fat content?

For healthy fats, you can add a quarter of an avocado on the side or sprinkle a small amount of low-fat cheese (e.g., feta or goat cheese) into the scramble.

Is this recipe good for meal prep?

Yes, you can cook a larger batch of the veggie scramble and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.