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Veggie Egg White Scramble
This easy-to-make dish combines the fluffy texture of egg whites with the delightful flavors of fresh vegetables, while avocado adds a creamy touch and a boost of healthy fats.
So, start your day off right with this scrumptious and wholesome Veggie Egg White Scramble!
Green salad: A simple green salad with mixed greens, cucumber, and cherry tomatoes dressed with a light vinaigrette can add a crisp, fresh component to your meal.
Salsa or hot sauce: Adding a dollop of salsa or a drizzle of hot sauce to your scramble can provide a burst of flavor and spice without adding significant calories or carbs.
6 large egg whites
1 medium-sized tomato, diced
1 small bell pepper (any color), diced
1 small onion, diced
1 tablespoon olive oil
1/4 medium avocado, sliced or diced
Salt and pepper, to taste
Optional: a handful of fresh spinach, chopped
Optional: fresh herbs like parsley or cilantro, for garnish
In a medium-sized bowl, whisk the egg whites until slightly frothy. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the diced onion and cook for 3-4 minutes, or until softened and translucent.
Add the diced bell pepper to the skillet and cook for another 2-3 minutes, until the peppers are tender.
Stir in the diced tomato and cook for an additional 1-2 minutes to warm the tomatoes through.
If using spinach, add it to the skillet and cook for 1-2 minutes until wilted.
Pour the whisked egg whites into the skillet with the vegetables. Gently stir the mixture to combine, and season with salt and pepper to taste.
Cook the egg whites, stirring occasionally, until they are set and cooked through.
Transfer the Veggie Egg White Scramble to a plate and top with sliced or diced avocado. Garnish with fresh herbs if desired.
Serve immediately and enjoy your healthy breakfast with added healthy fats from avocado and olive oil!
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