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Fluffy egg white veggie scramble on a white plate with red pepper, mushrooms, spinach, and crumbled feta

Skinny Egg White Veggie Scramble

A light, protein-rich egg white scramble loaded with sauteed vegetables. Ready in 15 minutes on a single skillet.
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Prep Time 8 minutes
Cook Time 7 minutes
Total Time 15 minutes
Servings: 2 servings
Calories: 110
Ingredients Method Notes

Ingredients
  

  • 6 large egg whites from fresh eggs or carton, approximately 180 ml total
  • 1 tsp olive oil or cooking spray or a light mist of cooking spray
  • 1/4 cup yellow onion finely diced, about half a small onion
  • 1/2 cup red bell pepper diced small
  • 1/2 cup cremini mushrooms thinly sliced and patted dry
  • 1 cup baby spinach loosely packed, about 30 g
  • 1 clove garlic minced
  • 1/4 tsp kosher salt
  • 1/8 tsp black pepper freshly ground
  • 1 pinch red pepper flakes optional
  • 1 tbsp fresh chives or flat-leaf parsley chopped, for serving
  • 1 tbsp crumbled feta cheese optional, skip for dairy-free

Method
 

  1. Whisk the egg whites with salt, black pepper, and red pepper flakes (if using) in a bowl until lightly frothy. Set aside.
  2. Heat a 10-inch nonstick skillet over medium-high heat. Add olive oil or mist with cooking spray.
  3. Add the mushrooms in a single layer and cook without stirring for 2 minutes until they start to brown. Stir once and cook another 30 seconds.
  4. Add the onion and bell pepper. Cook for 2 to 3 minutes, stirring occasionally, until the onion is translucent and any moisture has evaporated.
  5. Add the garlic and spinach. Stir for 30 seconds until the garlic is fragrant and the spinach has wilted down completely.
  6. Reduce the heat to medium-low. Pour the seasoned egg whites over the vegetables.
  7. Let the egg whites sit undisturbed for 20 seconds until the edges just begin to set, then fold gently with a silicone spatula in three or four wide strokes.
  8. Pull the pan off the heat when the eggs are still slightly glossy. They will finish setting from the residual heat of the pan.
  9. Divide between two plates. Top with fresh chives or parsley and crumbled feta if using. Serve immediately.

Notes

For the fluffiest curds, make sure the pan is at medium-low before the egg whites go in. High heat makes them tough and dry in seconds.