American · Breakfast
Veggie Egg White Breakfast Bowl
A high-protein breakfast bowl built on softly scrambled egg whites folded through sautéed spinach, bell pepper, mushroom and onion. Finished with cherry tomatoes, avocado and a scatter of cheddar, then seasoned with black pepper and a squeeze of lime. Served warm as a light morning plate.
$4
10 minsPrep
10 minsCook
20 minsTotal
EasyLevel
Nutrition per serving
389Calories
31.6gProtein
22.6gFat
18.2gCarbs
7gSugar
7.4gFiber
682mgSodium
21mgChol
5.6gSat Fat
712mgPotassium
187mgCalcium
1.8mgIron
0.2mcgVitamin B12
41mgVitamin C
vegetarian
gluten-free
low-carb
low-calorie
high-fiber
low-cholesterol
herb-salt
hidden-gems
breakfast-smoothies
vegetarian
gluten-free
low-chol
low-calorie
breakfast
Instructions
1
Prep
Dice the bell pepper, onion and mushrooms, halve the cherry tomatoes and slice the avocado, keeping the egg whites in a bowl.
2
Sauté
Heat the olive oil in a nonstick skillet over medium and cook the onion, bell pepper and mushroom for 4–5 minutes until translucent and browned.
3
Scramble
Add spinach and wilt for 1 minute, then pour in egg whites with salt and black pepper, stirring over medium-low for 2–3 minutes until just set.
4
Plate
Tip the scramble into a bowl, top with avocado, cherry tomatoes and grated cheddar, squeeze the lime over and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz400g egg whites
- 2 handful60g baby spinach
- 1120g bell pepper
- 4100g mushrooms
- 1160g onion
- 1120g avocado
- 8120g cherry tomatoes
- 1 1/2 oz40g sharp cheddar cheese
- 2 tbsp30ml olive oil
- 11 lime
- 1/2 tsp1/2 tsp black pepper
- 2 pinch2 pinch of salt
