Low Fat Vegetable and Cheese Scrambled Eggs
Start your day with a nutritious and flavor-packed breakfast with this recipe for Low Fat Vegetable and Cheese Scrambled Eggs. Made with protein-rich egg whites, vibrant vegetables like cherry tomatoes, baby spinach, and red bell pepper, and a touch of creamy low-fat cheddar cheese, this dish is both healthy and satisfying. In just 15 minutes, you’ll have a quick and easy breakfast that’s perfect for weight-conscious eaters, offering all the indulgence without the guilt. The light seasoning of salt and black pepper, paired with a simple olive oil cooking spray, keeps the dish fresh and wholesome. Serve it on its own or with whole-grain toast for a complete, nutritious meal. Ideal for busy mornings or a post-workout refuel, this high-protein, low-fat scrambled egg recipe is the ultimate choice for a healthy start to your day!
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Recipe Information
Ingredients
- 4 large eggs worth Egg whites
- 2 tablespoons Low-fat shredded cheddar cheese
- 6 whole Cherry tomatoes
- 1 cup Baby spinach leaves
- 0.5 medium Red bell pepper
- 0.25 medium Onion
- 1 light spray Olive oil cooking spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Crack 4 large eggs and separate the whites into a mixing bowl. Discard the yolks or save for another dish.
Whisk the egg whites with a pinch of salt and black pepper until slightly frothy. Set aside.
Chop the cherry tomatoes in halves, dice the red bell pepper, and finely chop the onion. Make sure your spinach leaves are rinsed and patted dry.
Preheat a non-stick skillet over medium heat. Lightly coat the surface with olive oil cooking spray.
Add the diced onion and bell pepper to the skillet. Sauté for 2-3 minutes until soft and fragrant.
Add the halved cherry tomatoes and baby spinach leaves. Cook for another minute until the spinach is wilted and tomatoes are slightly softened.
Reduce the heat to medium-low and pour the whisked egg whites into the skillet. Let it cook undisturbed for about 30 seconds to set slightly.
Using a spatula, gently fold the eggs and vegetables together, creating soft curds. Cook for an additional 1-2 minutes, stirring occasionally, until the egg whites are fully cooked but still moist.
Sprinkle the low-fat shredded cheddar cheese over the scrambled eggs and let it melt for about 30 seconds.
Transfer the scrambled eggs to a plate and serve immediately. Enjoy your low-fat vegetable and cheese scrambled eggs as is or pair with whole-grain toast for a complete meal.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.8 g | 2% | |
| Saturated Fat | 0.9 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 1038 mg | 45% | |
| Total Carbohydrate | 16.0 g | 6% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.6 g | ||
| Protein | 21.3 g | 43% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 778 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
