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Healthy Egg White Veggie Scramble Bowl Recipe for High Protein Breakfast Boost

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A light, high-protein breakfast scramble bowl featuring fluffy egg whites and crisp sautéed veggies, perfect for a nourishing start to your day.

Ingredients

Scale
  • 6 large egg whites (about 180 ml or 6 fl oz)
  • 1 cup fresh baby spinach, roughly chopped
  • 1/2 cup cherry tomatoes, halved
  • 1/2 cup red bell pepper, diced
  • 2 stalks green onions, thinly sliced
  • 1 tablespoon extra virgin olive oil (or avocado oil)
  • 1 clove garlic, minced
  • Salt and pepper to taste
  • 1 tablespoon fresh herbs (parsley or basil), chopped (optional)
  • 1/2 ripe avocado, sliced (optional)
  • 1/4 cup crumbled feta cheese (optional)

Instructions

  1. Prep your vegetables: rinse and chop the spinach, halve the cherry tomatoes, dice the red bell pepper, slice green onions, and mince the garlic (about 5 minutes).
  2. Whisk the egg whites lightly in a medium bowl until a little frothy, but not stiff.
  3. Heat 1 tablespoon olive oil in a non-stick skillet over medium heat until shimmering. Add minced garlic and sauté for about 30 seconds until fragrant but not browned.
  4. Add diced red bell pepper and cook for 2 minutes until it starts softening. Stir in chopped spinach and green onions, cooking until spinach wilts (1-2 minutes). Add halved cherry tomatoes and cook for another minute.
  5. Pour whisked egg whites over the veggies in the skillet. Let sit undisturbed for about 20 seconds, then gently fold with a spatula, scraping the bottom to prevent sticking.
  6. Continue folding every 15-20 seconds until eggs are just set but still moist and fluffy (2-3 minutes). Avoid overcooking to prevent rubbery texture.
  7. Season with salt, pepper, and chopped fresh herbs. If using feta cheese, sprinkle it on now to soften slightly.
  8. Transfer the scramble to a bowl, top with avocado slices if desired, and serve immediately.

Notes

Use fresh egg whites for fluffier scramble. Control heat to medium to avoid rubbery eggs. Gently fold eggs instead of stirring vigorously. Season towards the end to prevent watery eggs. Drain excess water from veggies if needed. You can add a splash of water or unsweetened almond milk to egg whites before cooking for extra tenderness. Variations include swapping veggies seasonally, adding protein boosts like quinoa or black beans, or baking in muffin tins for mini scramble cups.

Nutrition

Keywords: egg white scramble, high protein breakfast, healthy breakfast, veggie scramble, low calorie breakfast, gluten free, dairy free option

Find it online: https://cooksybite.com/healthy-egg-white-veggie-scramble-bowl-recipe-for-high-protein-breakfast-boost/