Egg White and Vegetable Stir-fry

1. 1
   prep · ~5 min

   Prep the vegetables and egg whites.

   1.Separate 8 egg whites into a bowl and whisk lightly until slightly frothy.

   2.Slice the bell pepper and onion thinly. Slice the mushrooms and roughly chop the spinach.

   3.Mince the garlic cloves and set aside.
2. 2
   saute · ~5 min

   Sauté the vegetables over high heat.

   1.Heat 1 tsp olive oil in a large non-stick skillet or wok over high heat.

   2.Add the sliced onion and bell pepper. Stir-fry for 2 min until they start to char at the edges.

   3.Add the mushrooms and garlic. Cook for another 2 min, tossing constantly.

   4.Add the chopped spinach and cook until just wilted, about 30 seconds.

   TIPHigh heat and constant movement give the vegetables a smoky wok-char without losing their crunch.
3. 3
   fry · ~3 min

   Scramble the egg whites with the vegetables.

   1.Push the vegetables to the sides of the pan, creating a well in the center.

   2.Add the remaining 1 tsp olive oil to the center. Pour in the whisked egg whites.

   3.Let them set for 20 seconds, then gently scramble, folding the vegetables into the eggs.

   4.Cook until the egg whites are just set and no longer runny, about 2 min.

   TIPAvoid over-stirring — let the eggs set in chunks to get a fluffy, satisfying texture.
4. 4
   garnish

   Season, garnish, and serve immediately.

   Remove from heat. Add a pinch of salt and a generous crack of black pepper. Toss to combine, sprinkle with fresh chopped parsley, and serve hot.

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