Name: Egg White Veggie Scramble with Toasted Bread & Coffee
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large egg whites (approx. 99g); 0.2 oz shredded chicken breast (approx. 6g); 1/4 cup diced red bell pepper (approx. 38g); 1/4 cup fresh spinach (approx. 7g); 1 slice whole-grain bread (28g); 1.5 tbsp extra virgin olive oil (approx. 20g); 1 cup black coffee

Nutrition

Per serving

260 calories

Protein: 15g; 24% of calories
Carbs: 15g; 24% of calories
Fat: 15g; 53% of calories

Ingredients

7 items

3 large egg whites (approx. 99g)
0.2 oz shredded chicken breast (approx. 6g)
1/4 cup diced red bell pepper (approx. 38g)
1/4 cup fresh spinach (approx. 7g)
1 slice whole-grain bread (28g)
1½ tbsp extra virgin olive oil (approx. 20g)
1 cup black coffee

Instructions

Prep 10 min · Cook 30 min

Preheat a non-stick skillet over medium heat. Add 1.5 tablespoons of extra virgin olive oil and allow it to warm up.
Add the diced red bell pepper and spinach to the skillet. Sauté for 1-2 minutes until the vegetables begin to soften.
Pour in the egg whites and sprinkle the tiny portion of pre-cooked, shredded chicken breast evenly over the vegetables. Allow the mixture to gently cook, stirring occasionally to create a soft scramble.
While the scramble finishes cooking (about 3-4 minutes), toast the slice of whole-grain bread until golden and crisp.
Plate the egg white scramble alongside the toasted bread, and serve with a freshly brewed cup of black coffee.
Enjoy your balanced and flavorful breakfast!

Nutrition

Ingredients

Instructions

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