Scrambled Egg Whites

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!
Contents
Why You’ll Love This Recipe Ingredients Needed Recipe Variations How to Make Recipe Tip!Serving Suggestions Storing Options Frequently Asked Questions More Egg Recipes

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.

I’d like to receive more tips & recipes from Eating Bird Food. This site is protected by reCAPTCHA
and the Google Privacy Policy and
Terms of Service apply.

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.

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.

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

Should I manually separate my eggs or use liquid egg whites?

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.