Egg White Scramble Recipe
We’ve all heard the theory that eating a colorful diet leads to better health, right? Well, this quick breakfast dish has every color of the rainbow, and it’s a filling go-to when you’re watching your weight. Egg-cellent choice!
I start by preparing a fruit salad because you can refrigerate it while you’re scrambling the eggs. You can use any fruits you’d like, but save bananas and apples for last since they tend to brown quickly. Chop all of these into bite-sized pieces and mix together before you heat your skillet.
For this one, I added blueberries, blackberries, raspberries, peaches, and bananas. I also served with fresh avocado slices squirted with a dash of lemon to keep them fresh.
I stick to egg whites to lower the cholesterol, but feel free to include yolks. I use 3-4 eggs per person, and you can use the pre-packaged whites if you prefer. Much like an omelet, you can add whichever vegetables you choose. I used asparagus, tomatoes, and green onions. Other good options are broccoli, spinach, tri-color bell peppers, onions, or mushrooms.
After you’ve cracked and separated your eggs, stir in some milk to make them fluffy. Heat olive oil in your pan, and then pour your egg mixture into the skillet. Add veggies and cook on medium heat until all the liquids have turned solid. During this time, I also add salt-free seasoning and cracked black pepper.
Stir occasionally and sprinkle some feta cheese on top toward the end so it doesn’t melt too much. I don’t use meat in this recipe since we’re getting protein from the eggs and feta. Serve while it’s still hot and include your raw avocado on the side for some added nutrients. In the words of Grandma Helen in Sixteen Candles, “Voila! Breakfast is ready!”
INGREDIENTS:
-8 eggs (3-4 per person)
-1/4 cup fat-free milk or unflavored milk alternative
-1/2 tbsp olive oil
-1 bunch of asparagus
-1/2 bunch of green onions
-10 grape tomatoes (don’t add excess juice or seeds if possible)
-2 tbsp of fat-free feta cheese
-salt-free seasoning and black pepper to taste
-2 avocados for side
-Various fruits (or premade salad): blueberries, blackberries, raspberries, strawberries, bananas, cantaloupe, honeydew melon, apples, peaches, red or green seedless grapes, oranges, pineapples, mangos, pears— endless possibilities!
