Scrambled Egg Whites
Start your morning with these light and fluffy scrambled egg whites. They're packed with spinach, mushrooms and tomatoes for a quick and easy, high-protein, low-calorie breakfast recipe!
Prep Time
0h 5m
Cook Time
0h 10m
Ingredients
7
Yield
1 serving
Calories
-
Method
Step-by-step instructions
Heat oil in a nonstick skillet over medium heat. Make sure to use a nonstick pan!
Saute
Once the pan is hot add spinach, mushrooms and tomatoes, sauteeing for 3-4 minutes until veggies start to soften.
Cook
Reduce heat to medium low then slowly pour egg whites into the skillet with the veggies. Season with salt and pepper. Let the egg whites cook undisturbed for a minute or two until the eggs whites start to turn an opaque white. Then using a silicone spatula begin to push the eggs toward the center and back towards the edges in a push and pull motion to scramble the eggs. Continue with this process until the eggs are no longer in liquid form and they are cooked through.
Serve immediately while warm.
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