Egg White & Veggie Scramble

A fast, high-volume protein breakfast that's light on fat and easy on digestion. 30g protein, ready in 8 minutes.

Ingredients

• 1 cup liquid egg whites (or 6 egg whites)
• 1 whole large egg
• ½ cup baby spinach
• ¼ cup cherry tomatoes, halved
• ¼ cup diced bell pepper
• 2 tbsp crumbled feta cheese
• 1 tsp olive oil or cooking spray
• Salt and black pepper to taste

Instructions

1. 1

   Whisk egg whites and whole egg together in a bowl. Season with salt and pepper.

2. 2

   Heat olive oil in a nonstick skillet over medium heat.

3. 3

   Add bell pepper and cook 2 minutes until slightly softened.

4. 4

   Add cherry tomatoes and spinach, cook 1 minute until spinach wilts.

5. 5

   Pour in egg mixture. Let it set slightly on the bottom, then gently fold with a spatula until just cooked — about 2–3 minutes. Don't overcook.

6. 6

   Transfer to a plate and top with feta.