Egg White Scramble

This easy egg white scramble is made with carton egg whites, fresh spinach, and sliced mushrooms, all cooked together in one skillet. It takes about 10 minutes from start to finish.

My husband started making this for both of us, and we ate it every morning for over a year without getting tired of it. Making the same breakfast that many times taught us what works: a little cheese, a few favorite add-ins, and eating it right out of the pan. We’ve even made it for breakfast for dinner.

You can, of course, add loads of other veggies you like.  It’s fabulous with red peppers, zucchini, asparagus.

Ingredients Notes

• Egg whites – I use carton liquid egg whites, about ½ cup per serving. If you’re separating your own, use the whites from 4 large eggs. 
• Oil – I use coconut oil or olive oil interchangeably. Use whichever you have on hand.
• Mushrooms and spinach – Sliced mushrooms and fresh spinach. A cup of spinach looks like a lot but cooks down quickly.
• Salt and pepper – Egg whites need seasoning, so don’t skip it.
• Cheese (optional) – I sometimes add a little crumbled feta or shredded cheddar.

Add-ins we rotate

• Red bell peppers – Diced small so they soften in the same time as the whites.
• Zucchini or Asparagus – adding leftover roasted veggies is so good. I wouldn't add them in raw because they tend to make it a little watery.
• Cheese – Crumbled feta or shredded cheddar.

Making it for two – Double everything and use a 12 inch skillet so the vegetables have room to cook and the whites set evenly.

Eat it right away – This scramble is best fresh from the pan. Reheated egg whites tend to turn rubbery, so I don’t recommend making it ahead.

How to Make This Egg White Scramble

A nonstick skillet makes this easier, since egg whites like to stick.

Step 1: Heat the oil. Add the coconut or olive oil to a nonstick skillet over medium heat.

Step 2: Add everything to the pan. Pour in the egg whites, then add the mushrooms, spinach, and onion if using. Season with salt and pepper.

Step 3: Cook on medium heat for 3 to 4 minutes without stirring, until the egg whites start to set on the bottom. This gives the spinach time to wilt and the mushrooms time to soften.

Step 4: Flip and scramble with a spatula until the egg whites are cooked the way you like them.

Add cheese, if using, and serve right away.

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