Egg White Scramble with Vegetables

1. 1
   prep · ~1 min

   Whisk the eggs.

   In a medium bowl, whisk together the egg whites, whole eggs, salt, and black pepper until just combined and slightly frothy. Don't over-whisk.

   TIPWhisking just before cooking keeps the eggs tender.
2. 2
   saute · ~6 min

   Sauté the vegetables.

   1.Heat the olive oil in a non-stick skillet over medium heat.

   2.Add the chopped onion and bell pepper. Cook for 3-4 minutes, stirring occasionally, until they soften.

   3.Add the fresh spinach and cook for another 1-2 minutes until it wilts.

   TIPUsing a non-stick skillet is key for a clean scramble with minimal oil.
3. 3
   saute · ~3 min

   Scramble the eggs.

   1.Pour the egg mixture into the skillet with the vegetables.

   2.Let the eggs set for about 30 seconds without stirring.

   3.Gently push the eggs from the edges toward the center with a spatula, creating soft curds.

   4.Continue cooking for 1-2 minutes until the eggs are cooked to your liking but still moist.

   TIPRemove the pan from the heat just before the eggs are fully done, as they will continue to cook from the residual heat.
4. 4
   serve

   Serve immediately.

   Divide the scramble between two plates. Serve hot, ideally with a slice of whole-grain toast.

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