Egg White Scramble
This egg white scramble recipe is a light, fluffy breakfast made with mushrooms and fresh spinach. Easy to make for one, and simple to double for two.
Servings 1 servings
Calories 82kcal
Ingredients
- 1 tbsp olive oil butter or coconut oil
- ½ cup liquid egg whites
- ¼ cup mushrooms sliced
- 1 cup fresh spinach
- onion chopped, optional.
Instructions
- Add a tablespoon of coconut oil (or olive oil) in a skillet.
- Add all the ingredients and cook on medium heat for about 3 -4 minutes
- Then flip and cook to your own liking.
Notes
Use the whites from 4 large eggs in place of ½ cup carton egg whites.
Double everything and use a larger skillet.
Add-ins: Diced red bell pepper or zucchini.
This scramble doesn't reheat well, so eat it right away.
Nutrition
Serving: 1serving | Calories: 82kcal | Carbohydrates: 4g | Protein: 14g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 246mg | Potassium: 244mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3796IU | Vitamin C: 9mg | Calcium: 30mg | Iron: 3mg
