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High-Protein Egg White Veggie Scramble

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A quick, wholesome breakfast scramble packed with protein and fresh veggies, perfect for busy mornings. This light and fluffy egg white scramble combines sautéed bell peppers, spinach, and optional cheese for a nutritious start to your day.

Ingredients

Scale
  • 6 large egg whites (approx. 180 ml)
  • ½ cup diced bell peppers (red or yellow)
  • 1 cup roughly chopped fresh spinach
  • ¼ cup finely chopped yellow onion
  • 1 small clove garlic, minced
  • ½ cup halved cherry tomatoes (optional)
  • 1 tablespoon olive oil or avocado oil
  • Salt and freshly cracked black pepper, to taste
  • 1 tablespoon chopped fresh parsley or chives (optional)
  • Optional: sprinkle of feta or shredded cheddar cheese

Instructions

  1. Dice the bell peppers, chop the spinach, mince the garlic, halve the cherry tomatoes, and finely chop the onion.
  2. Whisk 6 large egg whites in a mixing bowl until slightly frothy and set aside.
  3. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat until shimmering, about 1-2 minutes.
  4. Add chopped onion and garlic to the pan and sauté for 2-3 minutes until translucent and fragrant.
  5. Add diced bell peppers and cook for another 3 minutes until softened but still slightly crunchy.
  6. Stir in spinach and cherry tomatoes and cook for 1-2 minutes until spinach wilts and tomatoes soften slightly.
  7. Lower heat to medium-low and pour whisked egg whites evenly over the veggies. Let sit undisturbed for about 20 seconds to set slightly.
  8. Gently fold the eggs from the edges to the center every 10 seconds until softly set but still moist, about 2-3 minutes. Avoid overcooking.
  9. Season with salt, freshly cracked black pepper, and chopped fresh herbs. If using cheese, add now and let melt for about 30 seconds.
  10. Serve immediately warm.

Notes

Cook egg whites gently on medium-low heat to keep them fluffy and tender. Season towards the end to avoid watery eggs. Use a silicone spatula to fold eggs gently without breaking them into tiny bits. Leftovers keep well refrigerated for up to 2 days; reheat gently in a skillet to avoid rubbery texture.

Nutrition

Keywords: egg white scramble, high protein breakfast, veggie scramble, healthy breakfast, quick breakfast, low carb, gluten free

Find it online: https://yumyep.com/high-protein-egg-white-veggie-scramble-recipe-easy-wholesome-breakfast/