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Cheesy Veggie Egg White Scramble by Steph

If you are looking for a protein packed breakfast to keep you full for hours this is it. The Veggie Egg White Scramble is packed with super foods that are so good for you; edamame, spinach and olive oil.

They help aide in weight loss, reduce your risk of cancer, and lower blood pressure… Just to name few. You can add any veggies you like and omit any you don’t like.

  • 4 Egg Whites
  • 1 Cup fresh baby spinach, chopped
  • 1 TBS diced onion
  • 1 TBS diced red bell pepper
  • 2 mushrooms diced
  • ¼ cup shelled edamame (if frozen, defrost)
  • 1 tsp. olive oil
  • ¼ cup diced tomatoes
  • 2 TBS grated reduced fat cheddar


  • Heat a skillet over medium high heat with olive oil. Add the onions and peppers and cook for 2-3 minutes.
  • Add the mushrooms and cook for another 2-3 minutes, until mushrooms start to soften and brown.
  • Add chopped spinach, season with salt and pepper, and cook until spinach wilts.
  • Meanwhile, scramble the egg whites and mix in the cheese and edamame.
  • Add spinach mixture to the egg white mixture and mix well. Reduce the heat to medium low and return to pan, spraying with non-stick spray if needed.
  • Cook, scrambling the mixture until the eggs are cooked through. Mix in the tomatoes at the end.

Nutritional Information
  • 1 Servings
  • 5 Weight Watchers Points Plus per serving
  • 185 Calories; 5.6g Fat; 2.1g Sat. Fat; 10mg Cholesterol; 10.5g Carbohydrates; 3.1g Fiber; 4.6g Sugar; 24.5g Protein
Original post: reciperenovations.com