Description
A light and healthy egg white scramble featuring fresh spinach and cherry tomatoes, perfect for a nutritious breakfast or quick meal. This recipe offers a low-calorie, low-carb option that is both flavorful and easy to prepare.
Ingredients
Scale
Egg Mixture
- 6 egg whites
- 1 tablespoon milk or water (for fluffiness)
- Salt and pepper to taste
Vegetables
- 1 cup fresh spinach, chopped
- 1/2 cup cherry tomatoes, halved
- 1 tablespoon chopped onion (optional)
Other
- 1 tablespoon olive oil or cooking spray
- 1 tablespoon crumbled feta cheese (optional)
Instructions
- Prepare the egg mixture: In a small bowl, whisk together the egg whites with milk or water, and season with salt and pepper to taste, ensuring a light and fluffy texture for the scramble.
- Heat the oil and sauté onions: Warm the olive oil in a nonstick skillet over medium heat. If using, add the chopped onion and sauté for 1 to 2 minutes until softened and fragrant.
- Cook spinach: Add the chopped spinach to the skillet and cook until wilted, which should take about 1 minute, stirring occasionally to evenly cook the greens.
- Add cherry tomatoes: Stir in the halved cherry tomatoes and cook for an additional minute to soften them slightly while retaining their freshness.
- Scramble the egg whites: Pour the egg white mixture into the skillet. Let it sit undisturbed for a few seconds, then gently stir with a spatula, scraping from the edges toward the center. Continue until the eggs are softly scrambled and fully cooked, approximately 2 to 3 minutes.
- Finish and serve: Remove the skillet from heat, sprinkle crumbled feta cheese over the scramble if desired, and serve immediately for the best flavor and texture.
Notes
- Add other vegetables such as bell peppers or mushrooms for variety and extra nutrients.
- For added protein and satiety, serve alongside a slice of whole-grain toast or sliced avocado.
