Save Fuel your morning with a vibrant and protein-packed meal that is as colorful as it is nutritious. This Egg White Veggie Scramble with Salsa offers a light yet satisfying start to the day, combining the lean power of egg whites with a garden's worth of fresh, sautéed vegetables and a zesty finishing touch. It is a perfect choice for anyone seeking a wholesome, low-carb breakfast that provides lasting energy without the heavy feeling of a traditional fry-up.
Save Whether you are focusing on weight loss or simply want a meal that leaves you feeling energized, this scramble delivers on both taste and nutrition. The combination of savory sautéed onions and peppers with the freshness of cherry tomatoes creates a delightful texture, while the salsa adds a bold kick that brings all the ingredients together beautifully.
Ingredients
- Eggs: 6 large egg whites
- Vegetables: 1/2 cup diced bell pepper, 1/2 cup diced zucchini, 1/4 cup diced red onion, 1/2 cup chopped baby spinach, 1/4 cup halved cherry tomatoes
- Seasonings: 1/4 teaspoon salt, 1/8 teaspoon freshly ground black pepper, 1/4 teaspoon garlic powder (optional), 1/4 teaspoon smoked paprika (optional)
- Toppings: 1/2 cup fresh salsa, 1 tablespoon chopped fresh cilantro (optional)
- Cooking: 2 teaspoons olive oil or cooking spray
Instructions
- Step 1
- Heat 1 teaspoon of olive oil or a quick spray of cooking spray in a nonstick skillet over medium heat.
- Step 2
- Add the diced bell pepper, zucchini, and red onion to the pan. Sauté for 3–4 minutes until they are slightly softened.
- Step 3
- Stir in the chopped baby spinach and halved cherry tomatoes; cook for an additional 1–2 minutes until the spinach has wilted.
- Step 4
- In a small mixing bowl, whisk the egg whites with the salt, black pepper, garlic powder, and smoked paprika if you are using them.
- Step 5
- Push the sautéed vegetables to one side of the skillet. Add the remaining 1 teaspoon of oil to the empty space if needed, then pour in the whisked egg whites.
- Step 6
- Allow the egg whites to set undisturbed for about 30 seconds, then gently scramble them, mixing the vegetables back in as the eggs cook through.
- Step 7
- Remove the skillet from the heat when the eggs are just set but still look slightly moist to ensure the best texture.
- Step 8
- Divide the scramble between two plates and top each portion with fresh salsa and a sprinkle of chopped cilantro.
Zusatztipps für die Zubereitung
To achieve the fluffiest results, be careful not to overcook the egg whites, as they can become rubbery if left on the heat too long. Using a high-quality nonstick skillet is key to keeping the scramble light and airy without needing excess oil. If you have extra time, prepping your vegetables the night before can make this a five-minute cooking task in the morning.
Varianten und Anpassungen
This recipe is highly versatile; you can easily swap the zucchini for mushrooms or add chopped broccoli or kale for extra crunch. For those who enjoy a bit of creaminess, stirring in a tablespoon of feta or goat cheese at the very end adds a wonderful tang. If you prefer a spicier breakfast, opt for a hot salsa or add a pinch of crushed red pepper flakes to the egg mixture before whisking.
Serviervorschläge
Enjoy this scramble on its own for a strict low-carb meal, or serve it alongside a slice of toasted whole grain bread for added complex carbohydrates. It also pairs perfectly with a side of sliced avocado for healthy fats or a portion of fresh fruit to round out your breakfast spread.
Save With its balance of fresh produce and lean protein, this Egg White Veggie Scramble with Salsa is a testament to how simple ingredients can create a truly gourmet breakfast. It is a reliable, delicious, and healthy way to kickstart your morning routine and keep you powered up until lunch.
Recipe FAQ
- → Can I prepare the vegetables ahead of time?
Yes, dice the vegetables the night before and store them in an airtight container in the refrigerator. This makes morning assembly even quicker.
- → What other vegetables work well in this dish?
Mushrooms, broccoli florets, kale, or diced asparagus make excellent additions. Sauté harder vegetables first, then add leafy greens near the end.
- → Can I use whole eggs instead of just whites?
Absolutely. Use 3-4 whole eggs in place of the 6 egg whites. This will increase the calorie and fat content while maintaining the protein boost.
- → How do I store leftovers?
Store cooled portions in an airtight container for up to 2 days. Reheat gently in the microwave or a warm skillet. Avoid adding salsa until ready to eat.
- → Is this suitable for meal prep?
Yes, prepare a batch at the start of the week. Portion into containers and reheat as needed. The vegetables retain their texture well when properly stored.
- → Can I make this dairy-free?
The dish is naturally dairy-free as written. Simply omit any optional cheese garnishes and ensure your store-bought salsa contains no dairy ingredients.