Egg White Veggie Scramble (Printable Version)

Fluffy egg whites cooked with sautéed vegetables and topped with fresh salsa for a light meal.

# What You'll Need:

→ Eggs

01 - 6 large egg whites

→ Vegetables

02 - 1/2 cup diced bell pepper, any color
03 - 1/2 cup diced zucchini
04 - 1/4 cup diced red onion
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup cherry tomatoes, halved

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika

→ Toppings

11 - 1/2 cup fresh salsa
12 - 1 tablespoon chopped fresh cilantro

→ Cooking

13 - 2 teaspoons olive oil or cooking spray

# Directions:

01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat.
02 - Add diced bell pepper, zucchini, and red onion to the skillet. Sauté for 3 to 4 minutes until vegetables are slightly softened.
03 - Stir in chopped spinach and halved cherry tomatoes. Cook for 1 to 2 minutes until spinach wilts completely.
04 - In a mixing bowl, whisk together egg whites with salt, black pepper, garlic powder, and smoked paprika.
05 - Push cooked vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in egg white mixture.
06 - Allow eggs to set undisturbed for 30 seconds, then gently scramble while mixing vegetables into the eggs as they cook.
07 - Remove from heat when eggs are just set but still moist throughout.
08 - Divide scramble between two plates and top with fresh salsa and chopped cilantro.

# Expert Advice:

01 -
  • It's fluffy and satisfying without making you feel like you're eating "diet food"—which is honestly the whole point.
  • Twenty minutes from craving it to sitting down with a hot plate means this works even on rushed mornings.
  • The colors are genuinely beautiful, and there's something psychologically helpful about eating food that looks vibrant and intentional.
02 -
  • Don't prep all your vegetables and then start cooking—have everything diced and ready to go because the actual cooking happens fast, and you don't want to scramble for the zucchini while your egg whites are setting.
  • Medium heat is non-negotiable here; high heat will cause egg whites to toughen before they fully set, and low heat means everything cooks unevenly and the vegetables never develop any texture.
03 -
  • Invest in a truly good nonstick skillet—this recipe depends on it, and a worn pan means the difference between fluffy eggs and stuck eggs.
  • The secret to not overcooking egg whites is learning to trust the residual heat; remove the pan from the stove when they still look slightly underdone, and they'll finish perfectly by the time you sit down.
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