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Egg White Breakfast Scramble

Egg White Breakfast Scramble that delivers fluffy, gentle-set egg whites loaded with sautéed bell peppers, spinach, and melty cheddar. Ready in under 15 minutes for a protein-packed morning scramble in one nonstick skillet.
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Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Egg white breakfast scramble
  • 10 large egg whites
  • 1 tbsp olive oil
  • 0.5 red bell pepper, diced
  • 0.5 green bell pepper, diced
  • 0.5 cup baby spinach
  • 0.25 cup diced onion
  • 0.5 cup shredded cheddar cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp chopped fresh parsley

Equipment

  • 1 nonstick skillet

Method
 

Cook the vegetables
  1. Heat the olive oil in a nonstick skillet over medium heat until shimmering.
  2. Add the diced onion and bell peppers to the skillet and cook for 3–4 minutes until softened.
  3. Stir in the baby spinach and cook until wilted, about 1–2 minutes.
Scramble the egg whites
  1. Whisk the large egg whites with garlic powder, salt, and black pepper until well combined.
  2. Pour the egg whites into the skillet and cook gently, stirring frequently, until the eggs begin to set.
  3. Sprinkle the shredded cheddar cheese over the scramble and continue cooking until the eggs are fluffy and fully cooked, about 2–4 minutes.
Serve
  1. Garnish with the chopped fresh parsley and serve immediately.

Notes

For the fluffiest texture, keep the heat at medium to medium-low and stir often so the egg whites set softly. Refrigerate leftovers in an airtight container for up to 2 days; reheat gently in a skillet or microwave until just warm. Freezing is not recommended. Dietary swap: use smoked gouda or reduced-fat cheddar if you want lower saturated fat while keeping the melty finish.