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- 6 large egg whites - 1/2 cup bell peppers (mixed colors), diced - 1/2 cup spinach, chopped - 1/4 cup onion, finely chopped - 1/4 cup cherry tomatoes, halved - 1/4 cup low-fat cottage cheese - 1 tablespoon olive oil - Salt and pepper to taste - Fresh herbs (like chives or parsley) for garnish Egg whites are low in calories and high in protein. They help build muscle and keep you full. Bell peppers add color and are high in vitamins A and C. They boost your immune system. Spinach is rich in iron and helps keep your blood healthy. Onions add flavor and contain antioxidants. Cherry tomatoes are juicy and packed with lycopene, which is good for your heart. Low-fat cottage cheese brings creaminess and adds more protein. Olive oil is a healthy fat that supports brain health. Fresh herbs not only add taste but also provide vitamins. You can replace egg whites with whole eggs for a richer flavor. For a dairy-free option, use silken tofu instead of cottage cheese. If you don’t have bell peppers, zucchini or mushrooms work well. Kale can substitute spinach if you want a different green. Use any type of oil you prefer, like avocado oil, in place of olive oil. Fresh herbs can be swapped with dried herbs if needed. To whisk egg whites, start with a clean bowl. Make sure there is no yolk in the whites. It can stop them from getting fluffy. Use a whisk or an electric mixer. Begin whisking slowly, then speed up. Whisk until the egg whites look frothy. This should take about 2 to 3 minutes. You want soft peaks, not stiff ones. Soft peaks will hold their shape but still look smooth. This means your egg whites are ready for cooking. First, heat the olive oil in a non-stick skillet on medium heat. Add the onion and bell peppers. Cook them for about 2 to 3 minutes. You want them soft but not mushy. Then, add the chopped spinach and cherry tomatoes. Stir well and cook for 2 more minutes. The spinach should wilt down, and the tomatoes should soften. This timing helps each vegetable keep its flavor and texture. Once your veggies are ready, pour the whisked egg whites into the skillet. Let them cook without stirring for about 2 minutes. You will see them start to set on the edges. After that, gently stir the eggs with a spatula. This helps the uncooked egg whites reach the hot edges. Keep stirring until all the egg whites are cooked. If you want creaminess, fold in the cottage cheese at the end. Finally, take your skillet off the heat, and serve hot. Add fresh herbs on top for a tasty finish. To boost flavor, use fresh herbs. Chives and parsley add a nice touch. You can also add a dash of hot sauce for heat. Mix in spices like paprika or garlic powder for an extra kick. A sprinkle of cheese can also add rich flavor. You can use low-fat cheese or a dairy-free option. When cooking egg whites, use a non-stick skillet. This helps prevent sticking. Heat the pan on medium heat for even cooking. Whisk the eggs until they are frothy and light. This helps them cook evenly. Cook them slowly for the best texture. Stir gently to keep a fluffy texture. Serve your scramble with whole-grain toast for fiber. You can add a side of fruit for vitamins. Avocado slices make a great topping and add healthy fats. Pair it with a small salad for more greens. Enjoy your meal with a glass of water or herbal tea for hydration. {{image_2}} You can boost the protein in your egg white veggie scramble in many ways. Try adding cooked chicken breast or turkey for a hearty meal. Canned beans, like black beans or chickpeas, also work well. They add a nice texture and flavor. You could even toss in some Greek yogurt. It adds creaminess and extra protein, too. For a vegetarian option, just stick with the egg whites and cottage cheese. If you want to make it vegan, swap the egg whites for silken tofu. Tofu scrambles wonderfully and soaks up flavors. You can also use nutritional yeast. It brings a cheesy taste without dairy. Using seasonal veggies makes your scramble fresh and exciting. In spring, add asparagus and peas for a bright touch. Summer offers zucchini and fresh corn, which are sweet and juicy. Fall is the time for mushrooms and kale, adding depth to your dish. Winter brings hearty options like sweet potatoes and root veggies. Mix and match to keep your scramble fun! To keep your leftover scramble fresh, place it in an airtight container. Store it in the fridge for up to three days. Make sure it cools to room temperature before sealing. This helps maintain taste and texture. When you are ready to eat, reheat your scramble gently. Use a microwave-safe dish and cover it with a lid. Heat for 30 seconds at a time, stirring in between. This method keeps your scramble moist and tasty. You can also reheat it in a non-stick skillet over low heat. Stir frequently until warm. Meal prepping with egg white scramble is easy and fun. You can make a large batch at once. Divide it into meal prep containers for quick breakfasts. Pair it with whole-grain toast or a side of fruit for a balanced meal. You can also add cooked quinoa or brown rice for extra fiber. Enjoy your protein-packed meals throughout the week! Yes, you can use whole eggs. Whole eggs add more flavor and richness. They also provide a good amount of healthy fats. If you want more protein, stick with egg whites. They have less fat and fewer calories too. Egg whites are a great source of protein. They contain about 3.6 grams of protein per egg white. This helps build muscle and aids in recovery. Egg whites are low in calories, with just 17 calories each. They have no fat and no cholesterol. This makes them heart-healthy. They also provide essential vitamins and minerals, like riboflavin and selenium. This dish is naturally gluten-free. All the ingredients, like egg whites and veggies, do not contain gluten. Make sure to check the labels on cottage cheese. Some brands might add additives that contain gluten. Using fresh ingredients helps keep your meal safe for a gluten-free diet. Enjoy your tasty, gluten-free veggie scramble! In this post, we explored how to make a high-protein egg white veggie scramble. We broke down key ingredients and their benefits. I shared tips to whisk egg whites and cook your veggies right. You also learned fun variations and smart storage ideas. Using these steps, you can cook a tasty, healthy meal. Try adding your favorite flavors and ingredients. With practice, your skills will improve, and each dish will be better. Enjoy your cooking journey!

High-Protein Egg White Veggie Scramble

Start your day with this delicious Protein-Packed Rainbow Egg White Scramble that is not only vibrant but also nutritious! With a colorful mix of veggies and creamy cottage cheese, this easy recipe is perfect for a healthy breakfast or brunch. Whisk your way to flavor in just 15 minutes and enjoy a meal that's low in calories but high in taste. Click through for the full recipe and make your mornings brighter!
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Ingredients
  

6 large egg whites

1/2 cup bell peppers (mixed colors), diced

1/2 cup spinach, chopped

1/4 cup onion, finely chopped

1/4 cup cherry tomatoes, halved

1/4 cup low-fat cottage cheese

1 tablespoon olive oil

Salt and pepper to taste

Fresh herbs (like chives or parsley) for garnish

Instructions
 

In a medium bowl, whisk the egg whites until slightly frothy. Season with salt and pepper to taste.

    Heat olive oil in a non-stick skillet over medium heat. Add the chopped onion and bell peppers, sautéing for about 2-3 minutes until they start to soften.

      Add the chopped spinach and cherry tomatoes to the skillet. Continue to sauté for another 2 minutes until the spinach is wilted and the tomatoes are slightly softened.

        Pour the whisked egg whites into the skillet over the veggies. Allow them to cook undisturbed for about 2 minutes until they begin to set around the edges.

          Using a spatula, gently stir the mixture, allowing the uncooked egg whites to flow to the edges until they are fully cooked.

            Once cooked, remove the skillet from the heat and fold in the cottage cheese for extra creaminess.

              Serve the scramble hot, garnished with fresh herbs for a burst of flavor.

                Prep Time, Total Time, Servings: 10 minutes | 15 minutes | 2 servings