Save Fuel your morning with this Egg White Veggie Scramble with Salsa, a light and protein-rich breakfast designed to leave you feeling energized and satisfied. Combining fluffy egg whites with a colorful medley of sautéed vegetables and a zesty salsa kick, this dish is a delicious ally for anyone focused on healthy eating and weight loss.
Save This scramble is all about freshness and balance. By sautéing diced bell peppers, zucchini, and red onion until tender, you create a savory base that pairs perfectly with the lightness of the egg whites. The addition of fresh baby spinach and cherry tomatoes adds a nutritional boost and a burst of color to every bite.
Ingredients
- 6 large egg whites
- 1/2 cup diced bell pepper (any color)
- 1/2 cup diced zucchini
- 1/4 cup diced red onion
- 1/2 cup baby spinach, chopped
- 1/4 cup cherry tomatoes, halved
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup fresh salsa (store-bought or homemade)
- 1 tablespoon chopped fresh cilantro (optional)
- 2 teaspoons olive oil or cooking spray
Instructions
- Step 1
- Heat 1 teaspoon olive oil (or a quick spray of cooking spray) in a nonstick skillet over medium heat.
- Step 2
- Add bell pepper, zucchini, and red onion. Sauté for 3–4 minutes until slightly softened.
- Step 3
- Add spinach and cherry tomatoes; cook for 1–2 minutes until spinach wilts.
- Step 4
- In a bowl, whisk egg whites with salt, pepper, garlic powder, and smoked paprika (if using).
- Step 5
- Push veggies to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in egg whites.
- Step 6
- Let set undisturbed for 30 seconds, then gently scramble, mixing the veggies in as eggs cook.
- Step 7
- Remove from heat when eggs are just set but still moist.
- Step 8
- Divide between plates, top with salsa and fresh cilantro.
Zusatztipps für die Zubereitung
To ensure the egg whites remain light and tender, push the sautéed vegetables to one side before pouring the eggs into the pan. This allows the eggs to make direct contact with the heat so they set properly without overcooking the veggies.
Varianten und Anpassungen
You can easily customize this scramble by swapping in mushrooms, broccoli, or kale for the zucchini. For a creamy element, stir in a tablespoon of feta or goat cheese, or add a pinch of chili flakes if you prefer a spicier breakfast.
Serviervorschläge
While this dish is satisfying on its own, it pairs beautifully with a slice of toasted whole grain bread for added texture. For a handheld option, spoon the scramble into a warm corn tortilla for a quick and healthy breakfast taco.
Save This Egg White Veggie Scramble with Salsa is a simple yet vibrant way to enjoy a wholesome breakfast. With its combination of fresh produce and lean protein, it’s a recipe that helps you feel your best throughout the morning.
Common Questions
- → Can I use whole eggs instead of egg whites?
Yes, substitute whole eggs for the egg whites. Use 3-4 large eggs instead of 6 egg whites, though this will increase the calorie and fat content per serving.
- → What vegetables work best in this scramble?
Bell peppers, zucchini, spinach, and cherry tomatoes provide great texture and flavor. You can also add mushrooms, broccoli, kale, or diced avocado for variety.
- → How do I prevent the egg whites from becoming rubbery?
Cook over medium heat and remove from the skillet when the eggs are just set but still slightly moist. Overcooking causes egg whites to become tough and rubbery.
- → Can I meal prep this for the week?
Yes, cook the scramble and store in airtight containers for up to 4 days. Reheat gently in the microwave or eat cold. Store salsa separately to maintain texture.
- → What can I serve with this scramble?
Pair with whole grain toast, fresh fruit, or avocado slices. The scramble also works well in a breakfast tortilla for a portable option.