How To Make Le Peep’s Egg White Scramble Recipe
Fluffy egg whites scrambled with fresh vegetables and served with a side of toast.
Serves:
Ingredients
- 8 egg whites
- 1 tbsp olive oil
- ⅓ cup diced onion
- ¼ cup diced bell pepper
- ¼ cup diced tomato
- ¼ cup diced mushrooms
- Salt and pepper to taste
- 4 slices of whole wheat toast
- Chopped parsley for garnish
Instructions
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Heat the olive oil in a large non-stick skillet over medium-high heat.
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Add the diced onion, bell pepper, and mushrooms to the skillet and sauté for 2-3 minutes until softened.
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Add the diced tomato and sauté for another minute.
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In a bowl, whisk the egg whites until frothy and season with salt and pepper.
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Pour the egg whites into the skillet with the vegetables and lower the heat to medium.
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Use a spatula to scramble the eggs and vegetables together.
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Cook until the eggs are set and no longer runny, about 3-4 minutes.
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Serve the egg white scramble hot with a side of whole wheat toast and garnish with chopped parsley.
Nutrition
- Calories : 164kcal
- Total Fat : 5g
- Saturated Fat : 1g
- Cholesterol : 0mg
- Sodium : 300mg
- Total Carbohydrates : 14g
- Dietary Fiber : 2g
- Sugar : 3g
- Protein : 16g
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