Egg White Veggie Scramble
Egg whites with spinach, mushrooms, bell peppers — low-fat, high-protein.
For 1 serving
Sauté the vegetables until tender.
Heat the olive oil in a non-stick skillet over medium heat. Add the sliced mushrooms, diced bell peppers, and spinach, cooking until the mushrooms are browned and the spinach has wilted.
TIPWait until the pan is fully hot before adding vegetables to ensure they sear rather than steam.Scramble the egg whites with the vegetables.
Pour the egg whites into the skillet over the sautéed vegetables. Stir constantly with a spatula until the whites are fully set and opaque, then season with black pepper.
TIPRemove the pan from heat just before the eggs look completely dry to prevent a rubbery texture.
What to keep in mind.
3 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a non-stick skillet to minimize the amount of oil needed for cooking.
- 2Whisk the egg whites vigorously before pouring to create a fluffier texture.
- 3Add the spinach at the very end of the sautéing process to prevent it from becoming slimy.
Adapt it for your goals.
Why this is on our healthy list.
High Lean Protein Content
Egg whites provide high-quality protein to support muscle maintenance.
Rich in Essential Vitamins
Spinach and bell peppers offer vitamins A and C to support immune function.
Heart Healthy Fats
Using olive oil provides monounsaturated fats that support cardiovascular health.
Frequently asked questions
Yes, this dish is low in saturated fat and high in lean protein and essential vitamins from the fresh vegetables.
