An egg white veggie scramble is a meal that serves a multitude of purposes. It can be made for breakfast, lunch, dinner or snacks. It is super easy and super healthy. An egg white veggie scramble is also very versatile. You can really use any combination of veggies that you have in the frig, pantry, frozen or straight from the garden. They can be fresh, leftover; really whatever you have that needs to be eaten:-) The only other must have ingredient is eggs or egg whites.
This is my go-to-meal when I need something quick and I don’t want to think about it. I lean on this template (that’s really what it is and not a recipes because you can really use any combination of ingredients you have on hand). If you have read my posts on the Super Hero Baby Shower (Part 1, Part 2 and Part3), then you know that my sister is expecting my nephew Z. She is due now anyday and I am BEYOND excited to meet my first nephew!!! If he doesn’t come earlier, they have a c-section scheduled for Monday, October 7th…just a few more days and I will be CRAZY AUNT BECKY!!! (That is what we have decided that he is going to call me). So prepare to see lots of cute newborn pics coming up…
Ok sorry, I got distracted talking about Z…back to the Egg White Veggie Scramble…Start by chopping up whatever vegetables you are going to use for your scramble. If you have any type of onion and peppers, I suggest sauteeing them first as they take a bit longer to cook. Here I pre-heated a small skillet over medium-high heat, then added drizzle of extra virgin olive oil, then my chopped red onion and jalapeno. These were left-over from making my Cilantro Avocado Salsa the day before. And of course we had my Healthy Pita Chips to go with it. You could use any type of onion here: yellow, white, vidalia, red, etc., and any peppers that you like/have on hand. I like it hot, so I usually have jalapenos on hand. I have used green, red, yellow, orange bell peppers, and just about any pepper would work.
Then saute the onion and pepper for about 5 minutes or until they are soft with just a hint of crunch left. Yes, a taste-test is a must!!
Next add any vegetables that take the second longest to cook. Here I used kale, which does take a bit longer to cook down. If you were using spinach or any other softer green, I would wait until the last couple of minutes of cooking. I sauted the kale for about 2-3 minutes or until it is this bright green color and has cooked down a bit.
Next add any vegetables that don’t require much cooking and your eggs or egg whites. I had some leftover tomatoes that I threw in along with my liquid egg whites. I don’t measure but you want enough cover the whole bottom of your pan, but not covering the veggies. I would guestimate from 1/3 to 1/2 cup of liquid egg whites or 2-3 eggs (you will want to scramble them first).
Don’t touch the pan for 1-2 minutes or until the egg begin to set. Then slowly start pulling back the set edges so that more uncooked egg reaches the hot base of the skillet. Then start scrambling it up to get it all nicely scrambled. Continue doing this for a couple of minutes or until all your egg is cooked. Add sea salt and fresh cracked pepper to taste. Plate it up and enjoy a perfect breakfast, lunch or dinner that is full of protein, fiber and goodness!! The extra bonus is that you used up those left-over veggies. No veggies go to waste in my house.
