Egg Whites Vegetable Scrambled
Egg White Vegetable Scrambled is a delicious breakfast dish that is high in protein and low in carbs. This recipe is gluten-free, low-carb, keto, paleo, and low-fat, making it an excellent choice for people following these diets and wanting to lose weight. It's also a great source of vitamins and minerals from the vegetables. However, people with an egg allergy should avoid this dish.
Allergen Information: Contains Egg
Nutrition Facts
Per serving
Energy
89 kcal
Protein
8 g
Carbs
8 g
Fat
3 g
Fiber
2 g
Ingredients
Egg, poultry, white, raw
2 medium (66g)
Olive Oil
0.5 tsp (2.5g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.25 tsp (0.5g)
Chopped Onion
0.25 small cup (25g)
Chopped Tomato
0.25 small cup (25g)
Green Bell pepper
0.25 cup, chopped (25g)
Spinach
0.25 cup, chopped (50g)
Instructions
Cooking Steps
1. In a non-stick pan, heat it over low heat.
Add the chopped vegetables and sauté for 2-3 minutes until they start to soften.
Add the egg whites and stir with a spatula.
Add salt and black pepper to taste. Stir well.
Keep stirring until the egg whites are cooked and scrambled.
Remove the pan from the heat and sprinkle the chopped fresh coriander leaves over the scrambled egg whites.
Serve hot.