Quick Veggie Scrambled Eggs
5min
10min
1
267
Chef's Note
For extra fluffy eggs, stop stirring for the last 30 seconds of cooking and let them finish with residual heat after removing from the stove. This prevents overcooking and keeps them tender!
Tags
Ingredients
6 tablespoons egg whites
1 large whole egg
1/4 medium bell pepper
1/2 cup spinach
4 whole cherry tomatoes
1 slice whole wheat toast
1/8 teaspoon salt
1/8 teaspoon black pepper
1 spray cooking spray
Instructions
- 1
Dice 1/4 bell pepper into small pieces and halve 4 cherry tomatoes.
- 2
Wash 1/2 cup spinach and pat dry with paper towels.
- 3
In a small bowl, whisk together 6 tablespoons egg whites and 1 whole egg with 1/8 teaspoon salt and 1/8 teaspoon black pepper.
- 4
Heat a non-stick pan over medium heat and spray with cooking spray.
- 5
Add the diced bell pepper to the pan and cook for 1 minute until slightly softened.
- 6
Add the halved cherry tomatoes and spinach, cooking for another 1 minute until spinach begins to wilt.
- 7
Pour the egg mixture into the pan and gently stir with a spatula as it cooks, about 2-3 minutes until eggs are just set but still moist.
- 8
While eggs are cooking, toast 1 slice of whole wheat bread.
- 9
Serve the scrambled eggs immediately with the toast on the side.
Nutrition Information (per serving)
267
23g
30g
6g
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