Egg White & Veggie Scramble
A light, high-protein scramble made with egg whites and vegetables. Low in calories and fat, ideal for a lean breakfast.
When you want a high-protein breakfast that stays light, an egg white scramble is hard to beat. Egg whites are pure protein with almost no fat, and folding in vegetables adds colour, fibre and freshness. This scramble is quick, low in calories, and endlessly adaptable to whatever vegetables you have on hand. Serve it on its own or with a slice of wholegrain toast.
Nutrition per serving
Ingredients
Makes 1 serving
- Egg whites 200 g / 7 oz
- Spinach 50 g / 1.8 oz
- Cherry tomatoes, halved 80 g / 2.8 oz
- Mushrooms, sliced 60 g / 2.1 oz
- Olive oil 1 tsp
- Salt, pepper, chives to taste
Method
- Heat the olive oil in a non-stick pan over medium heat.
- Sauté the mushrooms and tomatoes for 3 minutes, then add the spinach until wilted.
- Pour in the egg whites and stir gently until just set, about 2 minutes.
- Season with salt, pepper and chives, and serve.
Tips
- Use a non-stick pan and gentle heat so the egg whites stay soft.
- Add a sprinkle of feta or grated cheese for extra flavour if you have room in your macros.
- Carton egg whites make this even quicker on busy mornings.
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Nutrition values are estimates per serving, calculated from typical ingredient values. Actual values vary with brands and portion sizes. Recipe images are AI-generated illustrations intended only as a visual impression of the dish, not a serving suggestion or a photo of the prepared recipe.
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