I am absolutely obsessed with this Egg White Scramble. It’s nourishing, healthy, and delicious.
Following a twelve-week training program and sticking to a strict meal plan can be challenging. Eating six to seven times a day gets expensive, especially when you choose organic meats, free-range eggs, and organic produce.
We switched to all-organic meats about six months ago and noticed a real difference in flavor and quality. I enjoy cooking at home because I know where ingredients come from, how they’re prepared, and that the kitchen is clean. Dining out rarely excites me anymore, with one exception: a local breakfast spot my husband and I visit on Saturday mornings. We love it because their ingredients are fresh, they accommodate requests, and their coffee is excellent.
My go-to there is a massive veggie wrap with steamed eggs, seasonal vegetables, breakfast potatoes, and lots of avocado, served with fruit and salsa. It’s a treat.
Wheat wraps and breakfast potatoes aren’t Paleo-friendly, but a weekly splurge reminds me why I prefer whole, minimally processed foods. After indulging, my body reminds me how much easier it is to digest natural, unprocessed ingredients.
Because we eat frequently, we move through protein quickly. My fridge is usually stocked with chicken breasts, ground meats, steak, bacon, and eggs. I especially love eggs and sometimes eat them twice a day. To manage cholesterol, I often use egg whites only (saving whole eggs for baking). Egg whites are fantastic when combined with plenty of vegetables and additional protein. Here’s a simple, satisfying recipe for an egg white scramble with veggies and chicken.
Egg White Scramble
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- Author: Mariel Lewis
- Total Time: 12 mins
- Yield: 1 serving
Description
This Egg White Scramble with veggies and a protein twist is a light, satisfying, and nourishing way to start the day.
Ingredients
- 4 egg whites (optional: add yolks if desired)
- 1/2 grilled chicken breast, cubed
- 1 white mushroom, sliced
- 1/2 zucchini, sliced
- 1/4 sweet pepper, diced
- 1/4 avocado, sliced
- Pinch of sea salt
- Pinch of pepper
- Olive oil, for greasing the skillet
Instructions
- Add a skillet over medium heat and coat lightly with olive oil. Sauté the mushrooms, zucchini, sweet pepper, and cubed chicken until golden and fragrant, about 3 minutes.
- Pour in the egg whites and cook, stirring gently, until they reach your preferred consistency. Remove from heat, season with sea salt and pepper, and top with avocado slices before serving.
- Prep Time: 2 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: American
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