Fresh Veggie & Egg White Breakfast Scramble

🥘 Ingredients

• 100 ml egg whites (from about 3 large eggs)
• 1 whole large egg
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach, roughly chopped
• 1/4 cup red bell pepper, diced
• 1/4 cup mushrooms, sliced
• 1 tsp olive oil
• Pinch of salt
• Freshly ground black pepper
• A sprinkle of fresh chives (optional)

👨‍🍳 Instructions

1. 1
   Heat the olive oil in a nonstick skillet over medium heat.
2. 2
   Add mushrooms, red bell pepper, and sauté for 2-3 minutes until softened.
3. 3
   Add cherry tomatoes and spinach, cooking for another 1-2 minutes until spinach begins to wilt.
4. 4
   In a small bowl, whisk together the egg whites and whole egg with a pinch of salt and pepper.
5. 5
   Pour the egg mixture into the skillet, stirring gently to combine with the vegetables.
6. 6
   Cook, scraping the pan gently with a spatula, until the eggs are just set but still moist, about 2-3 minutes.
7. 7
   Remove from heat, garnish with fresh chives, and serve immediately.

📊 Nutritional Information

• Fiber: 3 g
• Vitamin A: 38% DV
• Vitamin C: 70% DV
• Calcium: 12% DV
• Iron: 16% DV
• Potassium: 14% DV
• Folate: 25% DV

💡 Cooking Tips

• Use a nonstick skillet for fluffy eggs and easy cleanup.
• Don’t overcook the eggs—remove them from heat while still slightly runny; they'll finish cooking from residual heat.
• Add a touch of low-fat cheese or herbs for extra flavor if desired.
• Prep your veggies the night before to make your morning quick and easy!