Name: Southwestern egg white veggie scramble
Prep time: 15 min
Total time: 15 min
Yield: 1 serving
Ingredients: 9 large egg whites; 1/2 red bell pepper, diced; 1/2 green bell pepper, diced; 1 oz fresh baby spinach, roughly chopped; 1/4 cup pepper jack cheese, shredded; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/2 tsp black pepper; 1 tsp taco seasoning

Nutrition

Per serving

406 calories

Protein: 41g; 41% of calories
Carbs: 18g; 18% of calories
Fat: 18g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 0 min

Heat the olive oil in a 12-inch nonstick skillet over medium heat. Add the diced red and green bell peppers. Sauté for 5 minutes until the peppers are softened and beginning to brown slightly.
Add the chopped spinach to the skillet. Cook for 1 to 2 minutes, stirring often, until the leaves are wilted and any excess moisture has evaporated.
Pour the egg whites into the skillet. Season with salt, black pepper, and taco seasoning. Stir continuously with a rubber spatula for 3 to 4 minutes, scraping the bottom of the pan until the whites are fully set and opaque. Done when fully set and opaque, 160°F.
Sprinkle the shredded pepper jack cheese over the eggs. Remove the skillet from the heat and cover for 1 minute to allow the cheese to melt. Slide the scramble onto a plate.

Nutrition

Ingredients

Instructions

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