Egg White Scramble with Vegetables and Cheese
Recipe type: Breakfast and Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 5 servings
  • 2½ cups liquid egg whites (or 10 whole eggs if you prefer)
  • ¼ cup milk (low fat or whole)
  • Salt and pepper to taste
  • 1 teaspoon olive oil
  • 1 cup chopped bell pepper
  • 1 cup baby spinach
  • ½ cup shredded cheese (low-fat or fat-free if you prefer)
  1. In a medium bowl combine egg whites (or eggs) with milk. Season with salt and pepper. Whisk together until well mixed.
  2. In a medium non-stick skillet, heat olive oil over medium heat. Add bell peppers and spinach; cook and stir just until spinach is wilted. Pour egg whites into the skillet and cook without stirring until mixture begins to set around the edges.
  3. Using a spatula, gently stir the mixture, forming large soft curds. Continue cooking until egg whites are cooked through. Add cheese and stir until cheese just begins to melt -- it will continue melting when you remove eggs from heat. Divide into 5 portions and refrigerate for 3-5 days.
Recipe by In Good Taste at