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Egg White Veggie Scramble

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • 8 large egg whites about 1 cup
  • 1 tablespoon olive oil or butter
  • 1/2 cup bell pepper diced (any color)
  • 1/2 cup cherry tomatoes halved
  • 1 cup fresh spinach roughly chopped
  • 1/4 cup red onion finely diced
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 tablespoons fresh parsley or chives chopped (optional)

Method
 

  1. Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
  2. Add the diced bell pepper and red onion to the skillet and sauté for 3-4 minutes until softened.
  3. Add the cherry tomatoes and spinach, cooking for another 1-2 minutes until the spinach wilts and the tomatoes just begin to soften.
  4. In a bowl, whisk together the egg whites, garlic powder, salt, and pepper until slightly frothy.
  5. Pour the egg white mixture into the skillet with the vegetables and reduce heat to medium-low.
  6. Gently stir the eggs with a spatula, pushing them from the edges to the center, cooking for 3-4 minutes until soft curds form and the eggs are just set but still creamy.
  7. Remove from heat, garnish with fresh herbs if desired, and serve immediately.