Egg White Veggie Scramble
This egg white veggie scramble is a great weekday breakfast because you can easily prep the veggies in advance so there is minimal cleanup and only a few minutes to cook. And so healthy! Kick your day off with a nice big serving of veggies and lean protein! And the reserved bags of veggies don’t need to be used for egg white scrambles… you could also use them to make a quick and fresh stir fry!
Ingredients
- 1/4 bell pepper (1 total, divided)
- 2.5 white mushrooms (10 total, divided)
- 1/4 yellow squash (1total, divided)
- 1/4 large onion (1 total, divided)
- 1/4 broccoli crown (1 total, divided)
- 2/3 cup egg whites
- 1 Tbs olive oil
Directions
- Finely dice all veggies and divide into 4 piles. Put 3 piles into zip lock bags and store in the fridge for later.
- Heat olive oil over medium heat
- Add veggies and sauté for 5 minutes
- Turn the heat down a bit on the burner to medium low, wait about 30 seconds and add the egg whites. Cook a few minutes until cooked through, stirring frequently. I use a silicone scraper for this step. Season with salt and pepper.
