Name: Egg white scramble with toast
Prep time: 10 min
Total time: 10 min
Yield: 1 serving
Ingredients: 1 2/3 cups 1 1/2 cups liquid egg whites (about 12 large); 2 tbsp shredded cheddar cheese; 1 oz fresh baby spinach, roughly chopped; 1/4 tsp salt; 1/2 tsp black pepper; 1 3/4 tsp salted butter; 1 slice whole-wheat bread; 4 olive oil cooking sprays

Nutrition

Per serving

430 calories

Protein: 50g; 48% of calories
Carbs: 25g; 24% of calories
Fat: 13g; 28% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 0 min

Toast the bread in a toaster until golden and crisp. Spread with the butter while warm and set aside.
Measure the egg whites and pour into a small bowl. Whisk with the salt and pepper until slightly frothy.
Coat a 12-inch nonstick skillet with cooking spray and place over medium heat. Add the spinach and cook for 1 minute until just wilted.
Pour the whisked egg whites into the skillet with the spinach. Cook for 3 to 4 minutes, stirring gently and often with a spatula, until the whites are set and opaque. Stir in the cheddar cheese and remove from the heat immediately. Done when opaque and set, 160°F.
Slide the scramble onto a plate and serve right away with the buttered toast on the side.

Nutrition

Ingredients

Instructions

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