Description
A delicious and healthy egg white scramble with spinach and tomatoes, perfect for a nutritious breakfast option. This low-carb and gluten-free dish is packed with protein and flavor.
Ingredients
Scale
Egg White Scramble:
- 6 large egg whites
- 1 cup fresh baby spinach leaves
- ½ cup cherry tomatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons chopped onion
- 1 small garlic clove, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat the skillet: Heat olive oil in a non-stick skillet over medium heat.
- Sauté onions: Add chopped onion and sauté until softened, about 2–3 minutes.
- Add garlic: Stir in the garlic and cook for another 30 seconds.
- Cook tomatoes: Add cherry tomatoes and cook until slightly softened, about 2 minutes.
- Add spinach: Toss in the spinach and cook until wilted, about 1 minute.
- Add egg whites: Reduce heat, pour in the egg whites, let sit for 30 seconds, then gently stir until set but still moist.
- Season and serve: Season with salt and pepper, then serve warm.
Notes
- You can add feta cheese or avocado on top for extra flavor.
- Swap in kale or arugula if you don’t have spinach.
Nutrition
- Serving Size: 1 plate
- Calories: 110
- Sugar: 2 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 12 g
- Cholesterol: 0 mg
