Description
A light and healthy Egg White Scramble with fresh baby spinach and cherry tomatoes, cooked in olive oil and seasoned with garlic powder, salt, and pepper. This quick stovetop breakfast is perfect for a nutritious start to your day, optionally topped with Parmesan or feta cheese for extra flavor.
Ingredients
Scale
Egg Whites and Vegetables
- 6 large egg whites
- 1 cup fresh baby spinach, roughly chopped
- 1/2 cup cherry tomatoes, halved
Seasonings and Oil
- 1 tablespoon olive oil
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Optional Topping
- 1 tablespoon grated Parmesan or feta cheese
Instructions
- Heat the oil: Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat to prepare for cooking the vegetables.
- Cook tomatoes: Add the halved cherry tomatoes to the skillet and cook for 2 to 3 minutes until they soften and release their juices.
- Wilt spinach: Add the roughly chopped baby spinach to the skillet and cook for another 1 to 2 minutes until the spinach wilts.
- Whisk egg whites: In a small bowl, whisk together 6 large egg whites, 1/4 teaspoon garlic powder, and salt and pepper to taste until well combined.
- Cook egg whites: Pour the whisked egg whites into the skillet with the cooked vegetables. Let them cook undisturbed for a few seconds to begin setting.
- Scramble gently: Using a spatula, gently stir the egg whites and vegetables together until the eggs are fully cooked but still tender, about 2 to 3 minutes.
- Finish and serve: Remove the skillet from heat and optionally top the scramble with 1 tablespoon of grated Parmesan or feta cheese. Serve warm.
Notes
- For extra flavor, add a pinch of red pepper flakes or fresh herbs such as basil or parsley during cooking.
- This scramble pairs well with whole grain toast or avocado slices for a more filling meal.
