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Easy Egg White Veggie Scramble Meal Prep Bowls for Healthy Breakfasts

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A quick, light, and filling egg white scramble with fresh veggies, perfect for meal prep and busy mornings. This recipe is wholesome, adaptable, and keeps well in the fridge for up to 5 days.

Ingredients

Scale
  • 1 cup egg whites (240 ml)
  • ½ cup chopped bell peppers (any color)
  • 1 cup packed fresh spinach, roughly chopped
  • ¼ cup finely chopped red onion
  • ½ cup halved cherry tomatoes (optional)
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic, minced
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional)
  • Sprinkle of chopped fresh parsley or chives for garnish (optional)

Instructions

  1. Wash and chop the bell peppers, onion, spinach, and cherry tomatoes. Mince the garlic.
  2. Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Warm until shimmering but not smoking (about 1-2 minutes).
  3. Add onions and garlic to the skillet and sauté until fragrant and translucent, about 2 minutes.
  4. Add bell peppers and cook until slightly tender but still vibrant, about 3 minutes.
  5. Add spinach and cherry tomatoes; cook until spinach wilts and tomatoes soften, about 1-2 minutes. Season with salt and pepper.
  6. Whisk the egg whites in a mixing bowl until slightly frothy.
  7. Pour the egg whites evenly over the sautéed veggies in the skillet. Let sit undisturbed for 20-30 seconds to start setting.
  8. Gently fold and stir the eggs with a silicone spatula, scraping the bottom as they cook, for 2-3 minutes until soft curds form. Season with additional salt, pepper, and smoked paprika if using.
  9. Remove from heat when eggs are mostly cooked but still moist. Let cool for a couple of minutes.
  10. Divide the scramble evenly into meal prep containers and sprinkle fresh herbs on top if desired.

Notes

Cook egg whites on medium or medium-low heat to avoid rubbery texture. Whisk egg whites before cooking for fluffiness. Season veggies during cooking and adjust seasoning after adding eggs. Resist high heat to keep eggs tender. Can swap spinach for kale or arugula. Frozen spinach can be used if excess moisture is squeezed out. Add cheese or avocado for extra protein and flavor. Store in airtight containers in fridge up to 5 days or freeze up to 1 month.

Nutrition

Keywords: egg white scramble, veggie scramble, healthy breakfast, meal prep, easy breakfast, low calorie, high protein, gluten-free

Find it online: https://tempotaste.com/easy-egg-white-veggie-scramble-meal-prep-bowls-for-healthy-breakfasts/