Name: Vegetable and egg white scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 large egg whites; 2 large eggs; 3/4 red bell pepper, diced; 1/2 medium yellow onion, diced; 1.5 oz fresh spinach, chopped; 2 tsp extra virgin olive oil; 3/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

459 calories

Protein: 47g; 42% of calories
Carbs: 22g; 19% of calories
Fat: 19g; 39% of calories

Ingredients

8 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 10-inch nonstick skillet over medium heat. Add the diced pepper and onion. Sauté for 5 to 6 minutes until the vegetables are softened and starting to brown.
While the vegetables sauté, whisk together the egg whites, whole eggs, salt, and pepper in a small bowl until well combined.
Add the spinach to the skillet and stir for 1 minute until just wilted. Pour in the egg mixture. Cook for 3 to 4 minutes, stirring gently with a spatula, until the eggs are completely set and opaque. Done when set and opaque in the center, 160°F.

Nutrition

Ingredients

Instructions

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