As an active individual, starting your day with a protein-packed breakfast can give you the energy you need to power through your morning workout or busy day. This easy and delicious egg white and veggie scramble is a perfect breakfast option that is not only healthy and nutritious, but also quick and easy to make.
Ingredients:
3 egg whites
1/2 cup of diced veggies (such as bell peppers, onions, and mushrooms)
1 tablespoon of olive oil
Salt and pepper to taste
Optional: 1/4 cup of shredded cheese or a sprinkle of chopped fresh herbs (such as parsley or basil)
Instructions:
Heat the olive oil in a non-stick pan over medium-high heat.
Add the diced veggies to the pan and sauté for 2-3 minutes until they start to soften.
Whisk the egg whites in a small bowl and pour them into the pan with the veggies.
Use a spatula to scramble the eggs and veggies together, cooking for an additional 2-3 minutes until the eggs are fully cooked.
Season with salt and pepper to taste.
Optional: Sprinkle shredded cheese or chopped fresh herbs over the top of the scramble before serving.
Eating a healthy and protein-rich breakfast is crucial for active individuals who need sustained energy and nutrients to fuel their workouts and busy days. This egg white and the veggie scramble is a perfect breakfast option that is easy to make and full of protein and fiber.
Step 1:
Heat the olive oil in a non-stick pan over medium-high heat. Before you begin cooking, heat a tablespoon of olive oil in a non-stick pan over medium-high heat. This will help prevent the eggs from sticking to the pan and give your scramble a delicious, buttery flavor.
Step 2:
Add the diced veggies to the pan and sauté for 2-3 minutes. Once the pan is heated, add 1/2 cup of diced veggies such as bell peppers, onions, and mushrooms. Sauté the veggies for 2-3 minutes until they start to soften and become slightly translucent. This will help release their natural flavors and make them more tender.
Step 3:
Whisk the egg whites in a small bowl and pour them into the pan with the veggies. In a small bowl, whisk 3 egg whites until they are fully combined. Pour the egg whites into the pan with the veggies, making sure they are evenly distributed throughout the pan. The egg whites will cook quickly, so it's important to keep stirring them with a spatula to prevent them from sticking and to make sure they are cooked evenly.
Step 4:
Use a spatula to scramble the eggs and veggies together, cooking for an additional 2-3 minutes. Once the eggs are added to the pan, use a spatula to scramble them and the veggies together. Cook for an additional 2-3 minutes until the eggs are fully cooked and no longer runny. Be sure to keep stirring the eggs and veggies to make sure they are fully combined and cooked evenly.
Step 5:
Season with salt and pepper to taste. Once the eggs are fully cooked, season the scramble with salt and pepper to taste. You can also add a sprinkle of your favorite herbs or spices for added flavor.
Step 6: Optional: Sprinkle shredded cheese or chopped fresh herbs over the top of the scramble before serving.
