Egg White Scramble

1. 1
   prep

   Prepare the eggs and vegetables.

   1.Carefully separate the egg whites from the yolks. Discard the yolks or save them for another use.

   2.Place the egg whites in a medium bowl.

   3.Add the freshly ground black pepper to the egg whites and whisk lightly until just combined and slightly frothy.

   4.Finely chop the onion and red bell pepper.

   TIPWhisking the egg whites just before cooking helps make the scramble light and fluffy.
2. 2
   saute

   Sauté the vegetables.

   Heat the olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell pepper and cook, stirring occasionally, until softened, about 3-4 minutes.

   TIPCooking the vegetables first ensures they are tender and brings out their natural sweetness.
3. 3
   saute

   Cook the egg white scramble.

   1.Pour the whisked egg whites into the skillet with the sautéed vegetables.

   2.Let them cook undisturbed for about 20-30 seconds until the edges begin to set.

   3.Gently push the cooked eggs from the edges toward the center, allowing the uncooked egg to flow to the outside.

   4.Continue this process for 1-2 minutes until the eggs are softly set and no longer liquid.

   TIPAvoid overcooking the egg whites, as they can become rubbery. Remove them from the heat when they are still slightly moist.
4. 4
   garnish

   Garnish and serve.

   Remove the skillet from the heat. Stir in the fresh chopped parsley. Serve the scramble immediately.

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