Egg White Veggie Scramble (Print Version)

Fluffy egg whites combined with colorful vegetables and zesty salsa for a light, protein-rich meal.

# What You’ll Need:

→ Eggs

01 - 6 large egg whites

→ Vegetables

02 - 1/2 cup diced bell pepper, any color
03 - 1/2 cup diced zucchini
04 - 1/4 cup diced red onion
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup cherry tomatoes, halved

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika

→ Toppings

11 - 1/2 cup fresh salsa
12 - 1 tablespoon chopped fresh cilantro

→ Cooking

13 - 2 teaspoons olive oil or cooking spray

# How-To Steps:

01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat.
02 - Add bell pepper, zucchini, and red onion. Sauté for 3 to 4 minutes until slightly softened.
03 - Add spinach and cherry tomatoes; cook for 1 to 2 minutes until spinach wilts.
04 - In a bowl, whisk egg whites with salt, pepper, garlic powder, and smoked paprika.
05 - Push vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in egg whites.
06 - Let set undisturbed for 30 seconds, then gently scramble, mixing the vegetables in as eggs cook.
07 - Remove from heat when eggs are just set but still moist.
08 - Divide between plates, top with salsa and fresh cilantro.

# Expert Hints:

01 -
  • It's genuinely filling without that heavy, sluggish feeling that comes from a butter-soaked breakfast.
  • Those colorful veggies make you feel virtuous while actually tasting incredible, especially when the salsa hits at the end.
  • Twenty minutes from craving to plate means you won't be tempted by drive-through shortcuts on busy mornings.
02 -
  • Don't walk away once those egg whites hit the pan—they cook faster than you think and the difference between fluffy and overdone is literally 30 seconds.
  • Whisking the eggs before they hit the skillet makes more difference than any other single step, so don't skip that part even if you're rushed.
03 -
  • Use a truly nonstick skillet for this—it's the difference between eggs that glide around like silk and eggs that stick and tear.
  • The moment you remove the skillet from heat, the eggs are still technically cooking, so remove it when they still look slightly underdone on top.
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