egg white veggie scramble.

Happy Memorial Day!

It’s supposed to get up to almost 90 degrees here today! With this influx of warm, hot weather, my desire to spend hours in my kitchen greatly decreases. Actually, my desire to slave over a hot stove or oven greatly decreases. While I love savory dishes, warm weather just begs for lighter, faster and easier dishes. One of my favorites is this egg white veggie scramble. It’s very forgiving, as you should use the freshest vegetables you can find, preferably at your local farmer’s market! I used baby spinach, zucchini and bell pepper in mine, but you can use any combination that you love. Because this dish comes together very quickly, I would recommend using leafy greens that don’t require long cooking times (steer clear of collard or mustard greens in favor of baby spinach, kale, or even arugula). When I’m trying to eat very cleanly, I also limit my salt intake. The use of spices and black pepper gives this easy BLD dish (great for Breakfast, Lunch, or Dinner!) great flavor while keeping it salt-free.

Enjoy with some fresh fruit, a cup of coffee, and a great book. 🙂

egg white veggie scramble.



3-4 egg whites (depending on your hunger)
2 large handfuls of fresh baby spinach
1 medium zucchini, sliced about 1/8 inch thick
1/2 red bell pepper, chopped
pinch of paprika
pinch of freshly ground black pepper
pinch of garlic powder
pinch of onion powder
non-stick cooking spray (olive or coconut if you can find it)


Heat large skillet over medium heat. Spray with cooking spray. Whisk egg whites together until slightly foamy and pour into skillet. Let set for 1-2 minutes, and then begin to move them around to scramble them. When about a third of the way cooked through, add in zucchini, bell pepper, and spices. Stir to coat. Continue to cook, and when almost completely cooked through, reduce heat to low and allow spinach to slightly wilt.

Serve immediately.

Optional: top with sriracha for a spicy kick! 


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