I’ve said it before, I’m not a big egg person, but I do like egg whites! They cook quickly, can be used in so many different ways, and are healthily delicious. In this recipe, I throw in a lot of red bell peppers, sliced thin (or red sweet peppers). Combined with a nice amount of garlic, spice, and greens, you will have a great meal ready in no time. I like to scoop this egg scramble onto whole grain toast, but my mom likes making a sandwich out of it. Feel free to adjust the spices or add in whatever veggies you like…but I’ll stick with my peppers ;)
1 tablespoon extra virgin olive oil
¾ cup egg whites
1 cup spinach (chopped)
1 red bell pepper (quartered and sliced)
½ – ¾ onion (quartered and sliced)
2 cloves garlic (minced)
¼ teaspoon dried oregano
¼ teaspoon red pepper flakes
Salt and pepper to taste
In a large skillet over medium heat, add the oil, garlic, oregano, red pepper flakes, and onions. Sautee for 2-5 minutes, or until the onions are tender and slightly caramelized.
Add in the sliced red pepper and cook for 2 minutes more.
Add in the spinach and egg whites with a sprinkle of salt and pepper.
Cook until your desired doneness, mixing occasionally so you get a scramble (I like mine overdone, but my dad likes his a little wetter).
Serve with toast and enjoy!