Print

High Protein Egg White Veggie Scramble

High protein egg white veggie scramble with colorful peppers and spinach
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A quick, fluffy scramble packed with fresh vegetables and lean protein. This low-calorie breakfast is satisfying and keeps you full for hours, perfect for busy mornings or a healthy meal prep option.

Ingredients

Scale
  • 2 cups liquid egg whites
  • 1 tablespoon olive oil or avocado oil
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced yellow onion
  • 1 cup chopped fresh spinach
  • 1/2 cup sliced mushrooms
  • 1/4 cup diced tomatoes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • Salt and black pepper to taste
  • 2 tablespoons crumbled feta cheese (optional)
  • 1 tablespoon chopped fresh chives or parsley (optional)

Instructions

  1. Dice the bell pepper and onion. Slice the mushrooms and chop the spinach.
  2. Heat olive oil in a large non-stick skillet over medium heat. Add onion, bell pepper, and mushrooms. Cook for 4-5 minutes until softened.
  3. Add spinach and tomatoes to the skillet. Stir and cook for 1-2 minutes until spinach wilts. Season with garlic powder, smoked paprika, salt, and pepper.
  4. Pour the liquid egg whites over the vegetables. Let set for 30 seconds without stirring.
  5. Gently push cooked edges toward the center with a spatula, allowing uncooked egg to flow to the pan. Continue folding until egg whites are fully cooked and fluffy, about 3-4 minutes.
  6. Serve immediately, topped with optional feta cheese and fresh herbs.

Notes

For a richer texture, use 1 whole egg plus 1 cup of egg whites. Customize with any vegetables you have on hand. Avoid overcooking the eggs to prevent a rubbery texture. Reheat leftovers gently in a skillet with a splash of water.

Nutrition

Find it online: https://www.stacksipsnack.com/high-protein-egg-white-veggie-scramble/