Egg White Veggie Scramble for Fat Loss
This Egg White Veggie Scramble for Fat Loss is a light, protein-packed, gluten-free breakfast ready in under 10 minutes. It's easy to prep, endlessly customizable, and ideal for meal planning or a fresh start to your day.
Equipment
- non-stick skillet
- spatula
- knife
- cutting board
Ingredients
Scramble Ingredients
- 4 large egg whites or ½ cup liquid egg whites
- 1 tsp olive oil or cooking spray
- 1/4 cup red bell pepper diced
- 1/4 cup zucchini diced
- 1/4 cup baby spinach
- 2 tbsp red onion chopped
- salt and pepper to taste
- garlic powder optional
- chopped parsley or chives to garnish
Instructions
- Heat olive oil in a non-stick skillet over medium heat. Add chopped onion and red bell pepper. Sauté for 2 minutes, stirring frequently.
- Add zucchini and cook for another 2–3 minutes, until just tender but still colorful.
- Push veggies to one side of the pan. Pour in the egg whites. Let them cook undisturbed for 20–30 seconds, then gently stir and incorporate the veggies.
- Add baby spinach and season with salt, pepper, and garlic powder (if using). Stir until the spinach wilts and the eggs are fully set.
- Remove from heat. Garnish with fresh parsley or chives. Serve immediately.
Notes
Customize this scramble with extras like cherry tomatoes, mushrooms, or a sprinkle of dairy-free feta. Serve in a bowl with avocado or over quinoa for a complete meal. Great for meal prep, store in the fridge for up to 3 days.
Nutrition
Calories: 140kcalCarbohydrates: 5gProtein: 14gFat: 6gSaturated Fat: 1gSodium: 180mgPotassium: 300mgFiber: 1gSugar: 2gVitamin A: 700IUVitamin C: 45mgCalcium: 40mgIron: 1mg
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