Scrambled Egg Whites
3
Published May 31, 2024, Updated Dec 16, 2024
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Start your morning with these light and fluffy scrambled egg whites. They’re packed with spinach, mushrooms and tomatoes for a quick and easy, high-protein, low-calorie breakfast recipe!
I love my cottage cheese scrambled eggs, but these scrambled egg whites have been my go-to breakfast recipe lately! Not only are they super easy to whip up on busy mornings, but one serving only has 190 calories, but packs in 28 grams of protein.
It’s the perfect egg recipe for those wanting something light, but protein-packed. You’ll also have to try my egg white quiche and egg white omelette if you’re looking for more low-calorie, high-protein breakfast options.
Table of Contents
Why You’ll Love This Recipe
- High-protein + low-calorie – One serving is under 200 calories and packs in over 25 grams of protein. This egg white scramble is the perfect way to start your day.
- Quick and easy – With a total cook time of about 10 minutes, this recipe is perfect for those busy mornings.
- Versatile – I love this recipe as is, but it’s totally customizable. Use your favorite veggies, add spices or add more protein like my go-to oven baked turkey bacon.
Ingredients Needed
- liquid egg whites – the star of this recipe, providing a high-protein, low-calorie option to whole eggs.
- baby spinach – provides a nutritional boost, wilting into the eggs for a soft texture that melds seamlessly with the other ingredients.
- baby bella mushrooms – adds an earthy flavor that enriches the overall dish, while their spongy texture absorbs flavors well.
- tomatoes – brighten up the eggs with a pop of color and a sweet, tangy flavor.
Find the printable recipe with measurements below.
Recipe Variations
- Add cheese: Add shredded cheese such as cheddar, Swiss, or pepper jack right before the egg whites are fully set for a gooey, cheesey scramble.
- Swap the veggies: Aren’t a fan of mushrooms or have different veggies on hand? Use what you have!
- Add herbs: Stir in fresh herbs like chives, parsley, rosemary or dill towards the end of cooking for a burst of freshness.
- Add spice: Include chopped jalapeños or a dash of hot sauce or red pepper flakes in the scramble for those who like a bit of heat.
- Add protein: Toss in pre-cooked diced ham, cooked bacon or sausage for added protein and flavor.
How to Make
Step 1: Heat oil in a nonstick skillet over medium heat, then add spinach, mushrooms, and tomatoes, cooking until they soften.
Step 2: Lower the heat to medium-low and pour in the egg whites. Season with a sprinkle of salt and black pepper.
Step 3: Allow the egg whites to set slightly without stirring, then scramble gently with a silicone spatula until they are fully cooked.
Step 4: Serve the scrambled egg whites immediately and enjoy!
Recipe Tip!
Using a nonstick skillet is essential for making scrambled egg whites. It ensures the eggs cook evenly without sticking, making the cooking process smoother and cleanup easier.
Serving Suggestions
You could enjoy these eggs on their own for a low-calorie breakfast or serve them with a side of sourdough bread or avocado toast for a more filling breakfast. For even more protein try pairing it with a side of breakfast sausage, oven baked turkey bacon or tempeh bacon for a vegetarian option.
A side of this easy fruit salad or a refreshing smoothie (like this blackberry smoothie or tropical green smoothie) would also pair nicely with scrambled egg whites. And if you’re looking for something on the sweeter side to enjoy with this egg white scramble try these almond flour pancakes or oatmeal pancakes.
Storing Options
Scrambled egg whites are best enjoyed right away, as they lose some of their lightness and flavor when reheated. If you need to store leftovers, place them in an airtight container in the refrigerator and eat them within 24 hours. If you need to reheat, do it gently over low heat on the stovetop or in the microwave, stirring frequently to better preserve the texture.
Frequently Asked Questions
I always opt for liquid egg whites for connivence, but you can always use whole eggs and separate them yourself, especially if you plan to do something with the egg yolks. Here are some ideas on what to do with leftover egg yolks. You’ll probably need 8-10 eggs to equal 1 cup of egg whites.
More Egg Recipes
- Kale and Feta Crustless Quiche
- Sausage Egg Casserole
- Make-Ahead Breakfast Casserole
- Spinach and Feta Breakfast Wrap
- Egg White Bites (Starbucks Copycat)
- Cottage Cheese Quiche
- Egg White Frittata
Be sure to check out all of my breakfast recipes here on EBF.
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Scrambled Egg Whites
Ingredients
- 1 teaspoon olive oil or avocado oil
- ¼ cup baby spinach, roughly chopped
- ¼ cup baby bella mushrooms, chopped
- ¼ cup tomatoes, halved
- 1 cup liquid egg whites
- ¼ teaspoon sea salt, to taste
- Cracked pepper, to taste
Instructions
- Heat oil in a nonstick skillet over medium heat. Make sure to use a nonstick pan!
- Once the pan is hot add spinach, mushrooms and tomatoes, sauteeing for 3-4 minutes until veggies start to soften.
- Reduce heat to medium low then slowly pour egg whites into the skillet with the veggies. Season with salt and pepper. Let the egg whites cook undisturbed for a minute or two until the eggs whites start to turn an opaque white. Then using a silicone spatula begin to push the eggs toward the center and back towards the edges in a push and pull motion to scramble the eggs. Continue with this process until the eggs are no longer in liquid form and they are cooked through.
- Serve immediately while warm.
Notes
- Add cheese: Add shredded cheese such as cheddar, Swiss, or pepper jack right before the egg whites are fully set for a gooey, cheesey scramble.
- Swap the veggies: Aren’t a fan of mushrooms or have different veggies on hand? Use what you have!
- Add herbs: Stir in fresh herbs like chives, parsley, rosemary or dill towards the end of cooking for a burst of freshness.
- Add spice: Include chopped jalapeños or a dash of hot sauce or red pepper flakes in the scramble for those who like a bit of heat.
- Add protein: Toss in pre-cooked diced ham, cooked bacon or sausage for added protein and flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are really delicious! I found that after the batter settled for a bit, 10-15 minutes, the pancakes were fluffier than when first mixed.
Hi Dina! I think you may have left this review for the wrong recipe, this is for the scrambled egg whites!
Oh! You are right! I made the banana cottage cheese pancakes