Mary March 13, 2017
Egg Whites & Veggies

We recently relocated from New York City to California, which means we now have a bigger kitchen and access to even more fresh ingredients. We also got a proper recipe plug-in for our blog! So be excited!

Though I’m not the biggest egg fan, I enjoy egg whites for breakfast and on lunch sandwiches. This is one of my go-to breakfast recipes when I’m short on time or simply don’t feel like cooking. It’s fun to mix up with different veggies and spices each time you make it.

Egg Whites & Veggies

Easy recipe for a quick, healthy breakfast or lunch. Serve with a side of your favorite toast.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 people
Ingredients Method

Ingredients
  

  • 1 T olive oil
  • 1/6 yellow onion
  • 1/3 red bell pepper
  • 1/2 zucchini
  • 1/2 tomato
  • 1/2 C egg whites Add more or less depending on how much you'd like.
  • 1 T mexican seasoning chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, sea salt, black pepper
  • 1/4 C spinach
Finishing Touches
  • 1/2 avocado
  • 1 handful fresh cilantro
  • 1 T Cholula

Method
 

  1. First, dice all vegetables and set aside.
  2. Next, heat large non-stick pan to medium. Add oil once pan is hot.
  3. Once oil is hot, add onion and stir until it begins to get translucent.
  4. Add red peppers and zucchini. Keep stirring. You'll want the zucchini to start to brown a bit.
  5. Now add tomato and keep stirring. Cook about a minute more and then lower heat slightly.
  6. Pour in egg whites and continue to stir so they don't burn. Add Mexican seasoning and keep stirring.
  7. Throw some spinach on top and cook just until it begins to wilt. Then remove pan from heat.
Finishing Touches
  1. Serve into two portions and top with avocado, cilantro and Cholula.