Egg White Veggie Scramble (Printable version)

Fluffy egg whites with sautéed peppers, zucchini, spinach, and tomatoes, topped with zesty fresh salsa.

# What you 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, optional
10 - 1/4 teaspoon smoked paprika, optional

→ Toppings

11 - 1/2 cup fresh salsa, store-bought or homemade
12 - 1 tablespoon chopped fresh cilantro, optional

→ Cooking

13 - 2 teaspoons olive oil or cooking spray

# How to Make It:

01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat.
02 - Add diced bell pepper, zucchini, and red onion. Sauté for 3 to 4 minutes until slightly softened.
03 - Add chopped spinach and halved cherry tomatoes. Cook for 1 to 2 minutes until spinach wilts.
04 - In a mixing bowl, whisk together egg whites with salt, pepper, garlic powder, and smoked paprika if using.
05 - Push vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in whisked 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 serving plates, top with fresh salsa and chopped cilantro.

# Expert Advice:

01 -
  • It's genuinely filling without the heavy feeling that comes after eating a big breakfast.
  • You can throw in whatever vegetables you have on hand, so it never feels boring or wasteful.
  • The whole thing comes together in under 20 minutes, which means no excuses on busy mornings.
02 -
  • Egg whites cook faster than whole eggs because there's no yolk fat to slow the process—watch them closely or you'll overshoot from tender to tough in seconds.
  • Your nonstick skillet is non-negotiable here; regular pans will stick no matter how much oil you use, and that ruins the whole delicate appeal.
03 -
  • Prep your vegetables the night before and store them in a container—this turns a 10-minute morning scramble into a 5-minute weekday miracle.
  • If your salsa is watery, drain it in a fine mesh strainer for a minute before topping; excess liquid will make the eggs soggy.
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