Description
This Egg White Scramble with Spinach and Tomatoes is a quick, healthy, and flavorful breakfast option. It combines protein-rich egg whites with fresh vegetables sautéed in olive oil for a low-calorie, gluten-free, and vegetarian meal that’s perfect for starting your day on a nutritious note.
Ingredients
Scale
Vegetables
- 1 cup fresh spinach leaves, roughly chopped
- ½ cup cherry tomatoes, halved
- 2 tablespoons onion, finely chopped
- 1 clove garlic, minced
Eggs
- 6 large egg whites
Other
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- Optional: pinch of red pepper flakes or chopped fresh herbs for garnish
Instructions
- Heat the oil: Heat the olive oil in a non-stick skillet over medium heat until shimmering.
- Sauté onions: Add the chopped onion to the skillet and cook for 2 to 3 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
- Cook tomatoes: Add the halved cherry tomatoes and cook for 2 to 3 minutes until they begin to soften and release their juices.
- Add spinach: Stir in the chopped spinach leaves and cook until wilted, about 1 minute, mixing them evenly with the other veggies.
- Pour in egg whites: Pour the egg whites over the vegetable mixture; season with salt and black pepper.
- Scramble eggs: Gently scramble the eggs with the vegetables by stirring occasionally until the egg whites are fully cooked but remain tender.
- Serve: Remove from heat immediately to avoid overcooking. Garnish with optional red pepper flakes or fresh herbs if desired and serve hot.
Notes
- For extra flavor, add a tablespoon of crumbled feta or shredded cheese.
- This scramble pairs well over whole grain toast or with avocado slices for a more filling meal.
- Adjust seasoning to taste; a pinch of red pepper flakes adds a nice kick.
- Use fresh herbs such as parsley or basil for a burst of freshness.
- Prep Time: 5 minutes
- Cook Time: 8 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
