Wednesday, February 11, 2015

Veggie Egg White Scramble (No Oil or Butter!)

A while back I was let in on the easiest way to make an egg white scramble and it's the only method I've used since. I never used butter, and trying to make an omelette or scramble with a little bit of oil so it's not a heart attack waiting to happen just leads to sticking. When you use this method nothing sticks. It's extremely healthy and the clean up is much easier!

Veggie Egg White Scramble

2-3 egg whites
any veggies of choice (I usually use spinach, bell peppers, mushrooms, and onions chopped up)
herbs (optional, I love oregano)

Use the same pan you would to make your usual omelette. Put about a quarter inch of water and bring to a boil over medium-high heat.

Once the water starts to boil, add in veggies to soften them. If you see too much water evaporating, turn down the heat or put a lid on.

When your veggies reach the point that they're soft enough for your liking, add in the egg whites and mix. Let them boil for a few seconds and stir around so that that cook through. Usually it only takes 1-2 minutes for the egg whites to cook.

Drain any excess water (I generally am left with none) and plate it!


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