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Egg White Veggie Scramble Bowl

A light and nutritious breakfast bowl featuring fluffy egg whites, sautéed bell peppers, spinach, and aromatic onions.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: Healthy
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup liquid egg whites
  • 1 cup baby spinach chopped
  • 1/2 cup red bell pepper diced
  • 1/4 cup yellow onion finely minced
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp sea salt
  • 1/8 tsp black pepper
  • 1 tbsp fresh chives snipped

Equipment

  • 10-inch non-stick skillet
  • Silicone spatula
  • Chef's knife

Method
 

Cooking Steps
  1. Dice the bell pepper and mince the onion into uniform pieces.
  2. Heat a 10-inch non-stick skillet over medium heat.
  3. Add olive oil to the pan and swirl to coat.
  4. Sauté onions for 3 minutes until translucent.
  5. Add bell peppers and cook for 4 minutes until softened.
  6. Stir in spinach and cook for 1 minute until wilted.
  7. Reduce heat to low and pour in the egg whites.
  8. Use a silicone spatula to fold the eggs gently into soft curds as they set.
  9. Season with salt and pepper, stirring until eggs are cooked through but moist.
  10. Transfer to a bowl, garnish with chives, and serve immediately.

Notes

Store in an airtight container in the fridge for up to 2 days. Reheat gently in a non-stick pan over low heat.