Egg White Veggie Scramble (Printable)

Fluffy egg whites with colorful sautéed vegetables and fresh salsa topping—ready in 20 minutes for a protein-packed morning.

# 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. Add bell pepper, zucchini, and red onion. Sauté for 3 to 4 minutes until slightly softened.
02 - Add spinach and cherry tomatoes to the skillet and cook for 1 to 2 minutes until spinach wilts completely.
03 - In a mixing bowl, whisk together egg whites with salt, pepper, garlic powder, and smoked paprika if using.
04 - Push cooked vegetables to one side of the skillet. Add remaining 1 teaspoon olive oil if needed, then pour in whisked egg whites.
05 - Let egg whites set undisturbed for 30 seconds, then gently scramble, mixing the vegetables throughout as the eggs cook. Remove from heat when eggs are just set but still moist.
06 - Divide scramble evenly between two plates. Top with fresh salsa and chopped cilantro if desired.

# Expert Advice:

01 -
  • It actually tastes good, not like something you're forcing yourself to eat for health reasons.
  • Your skillet is clean and ready for lunch before your coffee even cools down.
  • The salsa does heavy lifting flavor-wise, so you don't need butter or cream to make it feel indulgent.
02 -
  • Egg whites scramble faster than whole eggs because they don't have yolk to stabilize them, so don't walk away thinking you have five minutes—you have maybe three.
  • Oversoftening your vegetables before adding the eggs means they'll release too much moisture and make everything watery, so keep them just barely tender.
03 -
  • Chop all your vegetables the night before if mornings are chaotic, then you're just sautéing and whisking and you actually have time to sit down.
  • The salsa is what makes this taste intentional instead of utilitarian, so don't skip it or treat it like an afterthought—it's doing the real work flavor-wise.
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