I am a chronic, breakfast-skipper. It’s not that I don’t like breakfast foods--and it’s not that I forgot the old, “breakfast is the most important meal of the day” mantra--it’s simply that I hate to cook for myself. I love to cook for my family--and think nothing of spending hours in the kitchen preparing family meals. Yet, when it comes to sparing a bit of my morning to my own breakfast or lunch prep, I seem to find a multitude of excuses! I ultimately give in to hunger and make a boring, blah meal that is as discouraging to eat as it was to make. Guilty of this too? Well--this Mediterranean Veggie Egg White Scramble is healthy, yummy--and almost as fast as whipping up some plain-Jane scrambled eggs.
Ingredients for a Mediterranean Veggie Egg White Scramble for One
1 tsp. Coconut Oil or Olive Oil
3 Egg Whites or an egg substitute equivalent
2 Fresh Mushrooms, sliced
5-7 Baby Spinach Leaves, torn with stems removed
1 Large Slice of Red Tomato (chopped)
1 tbsp. Red Onion, Chopped
¼ tsp. Greek Seasoning (I always have this Taste of Home Greek seasoning recipe mixed up and stored on hand)
1 tbsp. Sliced Black Olives (optional)
1 tsp. Diced Pepperoncini (optional)
1 Tbsp. Shredded Mozzarella Cheese (part skim)
Salt and Pepper (to taste)
Instructions for a Mediterranean Veggie Egg White Scramble
Saute the veggies. Heat the oil in a small sauté pan or skillet until hot. Add the mushroom, onion, and spinach. Saute until the vegetables are tender. Add the tomato and optional olives and/or peppers. Add Greek Seasoning.
Scramble in the egg whites. Add the egg whites directly to the veggie mixture and scramble over low-medium heat until the eggs are set. Sprinkle with Mozzarella cheese and serve warm.
I frequently wrap this up into a whole grain tortilla to take on the go. No fast food--and no boring, blah eggs--but, it’s still easier and less fussy than the veggie packed egg white omelets that I make for the family!