Description
This Egg White Scramble with Spinach and Tomatoes is a healthy, low-calorie breakfast option packed with protein and fresh vegetables. Lightly sautéed cherry tomatoes and wilted spinach add flavor and nutrients, while the egg whites keep it light and high in protein. Perfect for a quick, nutritious start to your day.
Ingredients
Scale
Egg Whites and Oil
- 4 large egg whites
- 1 teaspoon olive oil or cooking spray
Vegetables
- ½ cup cherry tomatoes, halved
- 1 cup fresh baby spinach
- 1 tablespoon chopped onion (optional)
Seasonings and Toppings
- Salt and pepper to taste
- Pinch of red pepper flakes (optional)
- Fresh herbs or grated cheese for topping (optional)
Instructions
- Heat Oil and Sauté Onion: Heat olive oil in a nonstick skillet over medium heat. Add the chopped onion, if using, and cook for 1–2 minutes until softened.
- Cook Tomatoes: Add the cherry tomatoes to the skillet and cook for 2–3 minutes until they start to soften and release their juices.
- Add Spinach: Stir in the fresh baby spinach and cook until wilted, about 1 minute, stirring occasionally to combine the flavors.
- Cook Egg Whites: Pour in the egg whites and cook gently, stirring occasionally, until they are fully set and cooked through, about 2–3 minutes.
- Season and Serve: Season with salt, pepper, and red pepper flakes if desired. Serve hot, topped with fresh herbs or a sprinkle of grated cheese for extra flavor.
Notes
- Serve with toast, avocado, or wrapped in a tortilla for a more filling meal.
- You can use liquid egg whites or separate them from whole eggs according to your preference.
- Adjust seasoning and toppings based on your taste and dietary needs.
