Breakfast
Egg White Veggie Scramble
Forty grams of protein and six grams of carbs, on the table in eight minutes.
Serves 1 · Prep 5 min · Cook 8 min
Per serving
- Protein
- 40g
- Carbs
- 6g
- Fat
- 19g
- Calories
- 371
Ingredients
- 1 cup liquid egg whites
- 1 whole large egg
- 1/2 cup baby spinach
- 1/4 cup diced red bell pepper
- 1/4 cup sliced mushrooms
- 1 oz shredded sharp cheddar cheese
- 1 tsp olive oil
- Salt and black pepper to taste
Method
- 1Heat the olive oil in a non-stick skillet over medium heat. Add the bell pepper and mushrooms and cook 3 minutes until softened.
- 2Add the baby spinach and stir 1 minute until wilted.
- 3Whisk the egg whites and whole egg together in a bowl. Season with salt and pepper.
- 4Pour the egg mixture over the vegetables. Cook undisturbed 1 minute, then fold gently with a spatula until just set. Do not overcook.
- 5Top with the shredded cheddar off the heat and serve straight from the pan.
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