Start your day with a nutritious and flavorful Egg White and Veggie Breakfast Skillet. Packed with protein and colorful vegetables, this healthy breakfast option will keep you energized.
Egg White and Veggie Breakfast Skillet
Kickstart your morning with our Egg White and Veggie Breakfast Skillet recipe. This wholesome and protein-packed dish combines fluffy egg whites with a medley of sautéed vegetables, creating a satisfying and nutritious breakfast.
With its vibrant colors and delicious flavors, this skillet is a perfect way to fuel your day and enjoy a hearty breakfast that’s both healthy and delicious.
Print This
Egg White and Veggie Breakfast Skillet
Ingredients
- 4 egg whites
- 1 small onion, diced
- 1 bell pepper, diced
- 1 cup sliced mushrooms
- 1 cup baby spinach
- 1 tomato, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional toppings: shredded cheese, chopped fresh herbs
Nutritional Information (Per Serving)
- Calories: 150
- Protein: 15g
- Carbohydrates: 10g
- Fiber: 3g
- Fat: 6g
- Sugar: 5g
Instructions
- Heat olive oil in a skillet over medium heat.
- Add diced onion, bell pepper, and mushrooms to the skillet. Sauté until the vegetables are tender.
- Add baby spinach and diced tomato to the skillet. Cook until the spinach wilts.
- Push the veggies to one side of the skillet and pour in the egg whites on the other side.
- Season the egg whites with salt and pepper, then scramble them gently until cooked through.
- Mix the cooked veggies with the scrambled egg whites in the skillet.
- Remove from heat and serve the Egg White and Veggie Breakfast Skillet hot.
- Top with optional shredded cheese and chopped fresh herbs, if desired.
Service Suggestion
- Pair with a cup of hot coffee or freshly squeezed orange juice for a refreshing morning beverage.
- Serve with a side of avocado slices for added creaminess and healthy fats.
Notes
- Add a sprinkle of your favorite herbs or spices for extra flavor.
- Serve with whole-grain toast or a side of fresh fruit for a complete breakfast.
