Colorful Egg White Veggie Medley
Enjoy a fluffy egg white scramble packed with vibrant bell peppers, crunchy zucchini, and aromatic onions, all sautéed in healthy olive oil. This kidney-friendly dish is low in sodium and added sugars while bursting with fresh herbs to elevate the flavor. Perfect for a nutritious breakfast or light lunch, this scramble is a wholesome way to start your day!
ingredients
- 1 cup egg whites (about 8 egg whites)
- 1/2 cup diced bell peppers (mix colors for vibrancy)
- 1/2 cup diced zucchini
- 1/4 cup chopped onions
- 1 tablespoon olive oil
- 1 tablespoon fresh herbs (such as parsley, chives, or basil)
- Black pepper to taste (optional)
- Whole grain toast (optional, for serving)
steps
- 1.
Heat olive oil in a non-stick skillet over medium heat.
- 2.
Add diced onions and sauté until translucent, about 2-3 minutes.
- 3.
Stir in bell peppers and zucchini, cooking for an additional 3-4 minutes until softened.
- 4.
Pour in the egg whites, gently mixing them with the vegetables as they cook.
- 5.
Cook until the egg whites are fluffy and fully set, about 4-5 minutes.
- 6.
Season with black pepper if desired, and fold in fresh herbs just before serving.
- 7.
Serve hot with optional whole grain toast for a complete meal.
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