Egg White Veggie Scramble

1. 1
   prep · ~1 min

   Whisk the egg whites.

   In a medium mixing bowl, whisk the egg whites with a pinch of salt and black pepper until slightly frothy, about 30 seconds.

2. 2
   saute · ~9 min

   Sauté the vegetables.

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

   2.Add chopped onion and sauté until translucent (3-4 min).

   3.Add minced garlic and diced bell pepper; cook until pepper softens (3-4 min).

   4.Add diced tomato and cook for 1 minute until slightly softened.

   5.Add chopped spinach and stir until just wilted (1-2 min).

   TIPDon't let the spinach overcook — it should be bright green and just wilted.
3. 3
   saute · ~3 min

   Scramble the egg whites with vegetables.

   1.Reduce heat to low and pour the whisked egg whites over the sautéed vegetables.

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

   3.Gently push the eggs from the edges toward the center with a silicone spatula.

   4.Continue folding and stirring until the eggs are just set and soft curds form (2-3 min).

   TIPLow heat is key — high heat makes egg whites rubbery and tough.
4. 4
   garnish

   Garnish with fresh parsley and serve immediately.

   Remove from heat while eggs are still slightly glossy. Sprinkle with fresh chopped parsley and serve right away.

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