Egg White Scramble

Name: Egg White Scramble
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2 servings
Cuisine: american
Ingredients: 8 pcs egg white (from 8 large eggs, at room temperature); 2 tsp oil; 1 pcs onion (small, finely chopped); 0.5 pcs bell pepper (small, finely diced); 40 g spinach (washed, roughly chopped); 1 pcs garlic (clove, minced); 1 pinch salt; 1 pinch black pepper; 1 tbsp parsley (fresh, chopped, for garnish)

RATING

4.4/5(118)

TASTE SCORE

8/10

Fluffy, light, and absolutely satisfying — this egg white scramble is anything but bland. A quick sauté of onions, bell peppers, and spinach folded into soft-set egg whites creates a vibrant, protein-packed breakfast that comes together in under 15 minutes. Perfect on its own or piled onto toast for a bright, healthy start to the day.

PREP

COOK

SERVES

1 CUP

146 cal

SERVINGS

INGREDIENTS

For 2 servings

8 pcsegg white · from 8 large eggs, at room temperature2 tspoil1 pcsonion · small, finely chopped½ pcsbell pepper · small, finely diced40 gspinach · washed, roughly chopped1 pcsgarlic · clove, minced1 pinchsalt1 pinchblack pepper1 tbspparsley · fresh, chopped, for garnish

NUTRITION · PER SERVING

146

CALORIES · 1 CUP

Protein16g · 44%

Carbs9g · 25%

Fat5g · 31%

Fiber2g

Sugar5g

Saturated fat1g

Cholesterol0mg

Sodium312mg

Potassium482mg

Phosphorus43mg

How we calculate →

METHOD · 4 STEPS

prep · ~5 min
Prep the vegetables and egg whites.
Finely chop the onion, dice the bell pepper, mince the garlic, and roughly chop the spinach. Separate the egg whites into a mixing bowl and whisk vigorously for 30 seconds until frothy.
saute · ~5 min
Sauté the vegetables.
1.Heat oil in a nonstick skillet over medium heat.
2.Add onion and bell pepper, sauté until softened (3-4 min).
3.Add garlic and spinach, cook until spinach wilts (1 min).
TIPDon't let the garlic burn — it turns bitter. Add it once the onions are already soft.
saute · ~2 min
Scramble the egg whites.
Pour the whisked egg whites over the sautéed vegetables. Let them set for 15 seconds, then gently fold and push with a spatula from the edges toward the center. Continue until the eggs are softly set and still slightly glossy. Remove from heat immediately.
TIPEgg whites overcook fast — pull the pan off heat while they still look a little wet. Carryover heat finishes them.
garnish
Season, garnish, and serve.
Sprinkle with salt and black pepper. Top with fresh parsley and serve immediately.

PRO TIPS

What to keep in mind.

5 tips from the recipe — small details that make a real difference to the final dish.

1
Use a nonstick skillet to prevent egg whites from sticking without excess oil.
2
Whisk egg whites until very frothy — this incorporates air for a lighter, fluffier scramble.
3
Remove the pan from heat while the eggs are still slightly glossy to avoid a rubbery texture.
4
Sauté vegetables until just softened to keep a pleasant crunch against the soft eggs.
5
Serve immediately — egg white scramble loses its fluffiness quickly as it cools.

RECIPE VARIATIONS