Name: Egg white scramble with toast
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 6 large egg whites; 1/2 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 2 slices whole wheat bread; 1 1/2 tsp salted butter

Nutrition

Per serving

398 calories

Protein: 30g; 31% of calories
Carbs: 40g; 40% of calories
Fat: 13g; 29% 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 red bell pepper and yellow onion, then sauté for 5 to 6 minutes until the vegetables are softened and starting to brown.
While the vegetables sauté, whisk the egg whites with half the salt and half the black pepper in a small bowl. Pour the whites into the skillet with the vegetables. Cook, stirring gently with a spatula, for 3 to 4 minutes until the whites are fully set and opaque. Done when set and opaque.
Toast the whole wheat bread until golden brown. Spread the butter evenly over the warm toast and season with the remaining salt and pepper. Serve alongside the scramble.

Nutrition

Ingredients

Instructions

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