Egg White Veggie Salsa (Print View)

Protein-packed egg whites with sautéed vegetables and fresh salsa topping

# Components:

→ Eggs

01 - 6 large egg whites

→ Vegetables

02 - 1/2 cup diced bell pepper, any color
03 - 1/2 cup diced zucchini
04 - 1/4 cup diced red onion
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup cherry tomatoes, halved

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder
10 - 1/4 teaspoon smoked paprika

→ Toppings

11 - 1/2 cup fresh salsa
12 - 1 tablespoon chopped fresh cilantro

→ Cooking

13 - 2 teaspoons olive oil or cooking spray

# Method:

01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat.
02 - Add bell pepper, zucchini, and red onion. Sauté for 3 to 4 minutes until slightly softened.
03 - Add spinach and cherry tomatoes; cook for 1 to 2 minutes until spinach wilts.
04 - In a bowl, whisk egg whites with salt, pepper, garlic powder, and smoked paprika.
05 - Push vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in egg whites.
06 - Let set undisturbed for 30 seconds, then gently scramble, mixing the vegetables in as eggs cook.
07 - Remove from heat when eggs are just set but still moist.
08 - Divide between plates, top with salsa and fresh cilantro.

# Expert Advice:

01 -
  • High in lean protein to keep you feeling full and satisfied.
  • Loaded with fiber-rich vegetables like zucchini, bell peppers, and spinach.
  • Naturally low-carb, gluten-free, and vegetarian.
  • Quick enough for a busy weekday morning, taking only 20 minutes from start to finish.
02 -
  • Whisk the egg whites vigorously right before pouring them into the pan to incorporate air for a lighter scramble.
  • Ensure your skillet is at a true medium heat; too high will brown the eggs, while too low will make the vegetables soggy.
  • Use fresh cilantro and high-quality salsa to elevate the flavor of the egg whites.
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