Description
A vibrant and healthy vegetarian breakfast scramble packed with fresh vegetables.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped onion
- 1/4 cup chopped mushrooms
- 1/4 cup chopped spinach
- 4 large egg whites
- 2 tablespoons milk (dairy or non-dairy)
- Salt and pepper to taste
- Optional: pinch of turmeric for color
Instructions
- Heat olive oil in a non-stick skillet over medium heat.
- Add chopped bell peppers, onion, and mushrooms. Sauté for 5-7 minutes until softened.
- Stir in the spinach and cook for another minute until wilted.
- In a separate bowl, whisk together egg whites, milk, salt, pepper, and turmeric (if using).
- Pour the egg white mixture into the skillet over the vegetables.
- Cook, stirring gently, until the eggs are set and cooked through.
- Serve your delicious vegetarian breakfast hot.
Notes
- Feel free to add other vegetables like zucchini or cherry tomatoes.
- For a heartier meal, serve with whole-wheat toast or avocado.
- This recipe is a great base for a quick meat-free breakfast.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Scrambling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 0mg