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Scrambled Egg Whites with Spinach and Tomatoes

Creating Scrambled Egg Whites with Spinach and Tomatoes is akin to orchestrating a culinary symphony. The dish harmonizes taste, texture, and nutrition seamlessly.
Prep Time5 minutes
Active Time10 minutes
Course: Main Course
Cuisine: American, Chinese, European
Yield: 2
Cost: $2

Equipment

  • 1 nonstick pan
  • 1 Bowl

Materials

  • 3 egg whites
  • 1 cup fresh spinach, chopped
  • 1 small tomato, diced
  • Salt and pepper to taste

Instructions

  • In a nonstick pan over medium heat, lightly sauté chopped spinach until wilted.
  • Add diced tomatoes and continue cooking for a few more minutes.
  • In a bowl, whisk the egg whites and season with salt and pepper.
  • Pour the egg whites into the pan with the spinach and tomatoes.
  • Gently scramble until the eggs are cooked to your desired consistency.
  • Serve with a sprinkle of fresh herbs or a dash of low-sodium cheese if desired.