Egg White Veggie Scramble

Start your morning with a protein-packed breakfast that's as colorful as it is nourishing. This Egg White Veggie Scramble with Salsa combines fluffy egg whites with vibrant vegetables and a zesty topping that will energize your day while supporting your health goals. The delicate egg whites create the perfect canvas for the medley of crisp bell peppers, tender zucchini, and vitamin-rich spinach.

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The beauty of this scramble lies in its simplicity. By using just egg whites, you get all the protein without the extra fat from the yolks. The vegetables add fiber, vitamins, and delightful texture, while the fresh salsa brings a burst of acidity that ties everything together. It's a breakfast that feels indulgent while being remarkably light and nutritious.

• 6 large egg whites
• 1/2 cup diced bell pepper (any color)
• 1/2 cup diced zucchini
• 1/4 cup diced red onion
• 1/2 cup baby spinach, chopped
• 1/4 cup cherry tomatoes, halved
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon garlic powder (optional)
• 1/4 teaspoon smoked paprika (optional)
• 1/2 cup fresh salsa (store-bought or homemade)
• 1 tablespoon chopped fresh cilantro (optional)
• 2 teaspoons olive oil or cooking spray

Prepare the vegetables

Heat 1 teaspoon olive oil (or a quick spray of cooking spray) in a nonstick skillet over medium heat. Add bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until slightly softened.

Add the delicate vegetables

Add spinach and cherry tomatoes; cook for 1–2 minutes until spinach wilts.

Prepare the egg whites

In a bowl, whisk egg whites with salt, pepper, garlic powder, and smoked paprika (if using).

Cook the eggs

Push veggies to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in egg whites. Let set undisturbed for 30 seconds, then gently scramble, mixing the veggies in as eggs cook.

Finish the dish

Remove from heat when eggs are just set but still moist. Divide between plates, top with salsa and fresh cilantro.

For the fluffiest egg whites, whisk them vigorously before cooking. Don't overcook the eggs—they should remain slightly moist when you remove them from the heat, as they'll continue cooking for a moment. The key to perfectly sautéed vegetables is not overcrowding the pan, which allows them to brown slightly rather than steam.

This recipe is highly adaptable to your preferences and what you have on hand. Try adding mushrooms, broccoli, or kale in place of or in addition to the listed vegetables. For a Mediterranean twist, sprinkle with a tablespoon of crumbled feta or goat cheese. If you're looking for more heat, choose a spicy salsa or add red pepper flakes to the egg whites.

Serve this nutritious scramble as is for a light breakfast, or pair it with a slice of whole grain toast for a more substantial meal. For a complete brunch, add a side of fresh fruit or avocado slices. This dish also works well as part of meal prep—simply prepare the vegetables in advance and store them separately, then quickly scramble with egg whites when you're ready to eat.

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Whether you're following a specific diet plan or simply seeking a nutritious start to your day, this Egg White Veggie Scramble delivers satisfaction without heaviness. At just 120 calories per serving with 16 grams of protein, it's the perfect foundation for an energetic and productive day. The bright colors and fresh flavors make healthy eating a joy rather than a compromise.

Recipe FAQs

→ Can I use whole eggs instead of egg whites?

Yes, whole eggs can be used for a richer texture and additional nutrients though it will increase fat content.

→ What vegetables work best for this scramble?

Bell peppers, zucchini, red onion, spinach, and cherry tomatoes provide a colorful and flavorful combination, but mushrooms or kale can also be great substitutes.

→ How long should I cook the vegetables before adding eggs?

Sauté the vegetables for about 3 to 4 minutes until they soften slightly, then add the egg whites to ensure they cook evenly.

→ Is fresh salsa necessary for topping?

Fresh salsa adds a bright, zesty finish, but store-bought varieties can be used for convenience without sacrificing flavor.

→ Can this dish be prepared vegan or dairy-free?

This version relies on egg whites, so it’s not vegan, but it is naturally dairy-free unless you add optional cheese toppings.

→ How do I keep the eggs fluffy and moist when cooking?

Cook the egg whites gently over medium heat, letting them set briefly before scrambling to retain fluffiness and moisture.