Egg White Veggie Scramble Salsa (Printable Version)

Light protein-rich breakfast with fluffy egg whites, colorful vegetables, and zesty salsa topping ready in 20 minutes.

# What You’ll Need:

→ Eggs

01 - 6 large egg whites

→ Vegetables

02 - 1/2 cup diced bell pepper, any color
03 - 1/2 cup diced zucchini
04 - 1/4 cup diced red onion
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup cherry tomatoes, halved

→ Seasonings

07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder, optional
10 - 1/4 teaspoon smoked paprika, optional

→ Toppings

11 - 1/2 cup fresh salsa, store-bought or homemade
12 - 1 tablespoon chopped fresh cilantro, optional

→ Cooking

13 - 2 teaspoons olive oil or cooking spray

# Step-by-Step Guide:

01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat.
02 - Add bell pepper, zucchini, and red onion. Sauté for 3 to 4 minutes until slightly softened.
03 - Add spinach and cherry tomatoes; cook for 1 to 2 minutes until spinach wilts completely.
04 - In a bowl, whisk egg whites with salt, pepper, garlic powder, and smoked paprika if using.
05 - Push vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in whisked egg whites.
06 - Let egg whites set undisturbed for 30 seconds, then gently scramble, mixing vegetables in as eggs cook.
07 - Remove from heat when eggs are just set but still moist, approximately 2 to 3 minutes total cooking time.
08 - Divide scramble between plates, top with fresh salsa and chopped cilantro if desired.

# Additional Tips::

01 -
  • It tastes bright and full of flavor without the heaviness of whole eggs or added fats.
  • You can have it on the table in 20 minutes, which means no rushed mornings or grabbing something less nutritious.
  • The vegetables stay slightly crisp while the eggs stay fluffy, creating this texture contrast that keeps you satisfied.
02 -
  • If you scramble the eggs too aggressively or cook them past the point where they look slightly moist, they'll taste rubbery and dry—the gentle approach and removing them a touch early is what keeps them tender.
  • Whisking the egg whites beforehand makes an actual difference in texture; I only discovered this after several batches of dense scrambles and it changed everything.
03 -
  • Prep your vegetables the night before and store them in containers—mornings move faster when chopping is already done, and you're way more likely to actually make this.
  • Don't rinse the egg whites if they have a tiny bit of yolk in them; just leave it as is because that small amount won't affect the outcome and you'll save yourself the stress.
Go Back