Energizing Veggie Egg White Scramble

🥘 Ingredients

• 4 large egg whites
• 1 whole large egg
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach
• 1/4 red bell pepper, diced
• 1 small shallot, finely chopped
• 1 tsp olive oil
• 1/4 tsp dried oregano
• Salt and black pepper, to taste
• 1 slice whole grain toast

👨‍🍳 Instructions

1. 1
   Heat olive oil in a nonstick skillet over medium heat.
2. 2
   Add chopped shallot and red bell pepper. Sauté for 2-3 minutes until softened.
3. 3
   Add cherry tomatoes and cook for another 1 minute.
4. 4
   Stir in baby spinach and cook until just wilted.
5. 5
   In a bowl, whisk together egg whites and whole egg. Season with salt, pepper, and oregano.
6. 6
   Pour eggs over the sautéed veggies and gently stir, letting the eggs cook slowly for fluffy curds.
7. 7
   Once set, transfer the scramble to a plate.
8. 8
   Toast the whole grain bread and serve on the side.

📊 Nutritional Information

• Fiber: 4g
• Vitamin A: 37% DV
• Vitamin C: 52% DV
• Folate: 18% DV
• Iron: 13% DV
• Calcium: 9% DV
• Potassium: 520mg

💡 Cooking Tips

• Use a nonstick skillet for easy cleanup and best texture.
• Cook eggs on medium-low for softer, fluffier results.
• Don’t overcook the spinach–add it last to preserve nutrients.
• Try swapping in seasonal vegetables to keep the recipe fresh.
• If you like spice, add a pinch of chili flakes before serving.