Egg White Veggie Scramble: A Clean, Protein-Packed Breakfast That Fuels Your Morning
Samantha
This egg white veggie scramble is a high-protein, low-calorie breakfast loaded with colorful vegetables and clean ingredients. Ready in just 10 minutes, it’s ideal for weight loss, post-workout fuel, or meal prep. Naturally low-carb, gluten-free, and cholesterol-free, this simple scramble is perfect for anyone looking to start their day with a clean eating, macro-balanced meal that doesn’t sacrifice flavor.
Prep Time 5 minutes mins
Cook Time 5 minutes mins
Total Time 10 minutes mins
Course Breakfast, Brunch, Meal Prep
Cuisine American
Servings 2 servings
Calories 150 kcal
- 6 egg whites or 3/4 cup liquid egg whites
- 1 cup fresh spinach
- ½ cup cherry tomatoes halved
- ¼ bell pepper diced
- ¼ small onion diced
- 1 tsp olive oil
- Salt and pepper to taste
- Optional: garlic powder red pepper flakes, fresh herbs
Heat oil in a skillet: Use a nonstick pan and set over medium heat.
Sauté veggies: Add onion and bell pepper first. Cook 2–3 minutes until slightly softened. Then add tomatoes and spinach. Stir until spinach wilts.
Pour in egg whites: Stir continuously, scraping the bottom of the pan, until whites are cooked through—about 2–3 minutes.
Season and serve: Add salt, pepper, and any herbs or spice. Enjoy hot or cool for meal prep containers.
Secret Tips for the Best Egg White Veggie Scramble
1. Use a nonstick skillet to cut down on oil: Even if you're using heart-healthy olive oil or avocado oil, a nonstick pan lets you use less without sticking issues. It also helps preserve the soft, fluffy texture of the egg whites.
2. Don’t skip seasoning the veggies: Salt, pepper, and a pinch of garlic powder or onion powder go a long way in boosting flavor—especially since egg whites are naturally bland on their own. You can even toss the veggies in the seasoning before they hit the pan.
3. Cook veggies before adding egg whites: Vegetables like peppers and onions release water as they cook. To avoid a watery scramble, sauté them until tender and lightly browned first, then add the egg whites.
4. Keep the heat low for fluffier eggs: High heat can make the egg whites rubbery or dry. Instead, scramble on medium-low heat and stir gently for a soft, curd-like texture.
5. Stir in herbs at the end for a fresh finish: Chopped parsley, chives, or fresh basil add color and brightness. Add them off heat just before serving to preserve their flavor.
6. Want more volume? Add a splash of almond milk: Just a tablespoon of unsweetened almond milk or water whisked into the egg whites makes them steamier and more tender—great for a light but satisfying plate.
7. Reheat smart to avoid rubbery leftovers: For meal-prepped scrambles, reheat gently in the microwave with a damp paper towel on top, or quickly in a nonstick pan over low heat.Keyword clean eating egg breakfast, diabetic-friendly breakfast, egg white veggie scramble, healthy egg white meal prep, heart healthy egg breakfast, high protein low carb breakfast, keto egg white scramble, low calorie egg breakfast, low cholesterol breakfast idea, veggie egg white skillet
