Paleo Egg White Grill
Start your day with the ultimate Paleo Egg White Grill—a protein-packed, veggie-rich breakfast that’s as wholesome as it is delicious! Featuring tender, grilled egg whites with a hint of golden char, this recipe pairs perfectly with creamy avocado slices tossed in zesty lemon juice and a fresh spinach salad bursting with sweet cherry tomatoes and aromatic basil. Ready in just 25 minutes, this paleo-friendly dish is light yet satisfying, packed with nutrients, and free from grains or dairy. Ideal for a quick breakfast or brunch, the Paleo Egg White Grill offers a flavorful, low-carb way to fuel your morning while keeping things clean and nutritious. Prepare to impress with this vibrant, health-forward plate!
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Recipe Information
Ingredients
- 8 large egg whites
- 2 tablespoons olive oil
- 1 medium avocado
- 4 cups baby spinach
- 1 tablespoon lemon juice
- 0.5 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 cup cherry tomatoes
- 2 tablespoons chopped fresh basil
Instructions
Begin by preheating your grill or a grill pan over medium-high heat.
While the grill heats, separate the egg whites from the yolks if using whole eggs. You will need 8 large egg whites for this recipe.
In a medium bowl, whisk the egg whites until slightly frothy. Season with a pinch of sea salt and black pepper.
Lightly grease the grill or grill pan with 1 tablespoon of olive oil using a brush or paper towel.
Pour the seasoned egg whites onto the grill, ensuring they spread out evenly. Allow them to cook for about 3-4 minutes or until set and grill marks appear.
Using a spatula, carefully flip the egg whites and continue to cook for another 2 minutes on the other side.
Once the egg whites are cooked through, remove them from the grill and set aside.
Slice the avocado and toss it with lemon juice, a pinch of sea salt, and freshly ground black pepper to taste.
In a large bowl, combine the baby spinach, halved cherry tomatoes, and chopped fresh basil.
Divide the grilled egg whites between two plates. Add the avocado slices and the spinach salad on the side.
Drizzle the remaining tablespoon of olive oil over the salad and season with extra salt and pepper if desired.
Serve warm and enjoy your hearty, paleo-friendly breakfast!
Nutrition Facts
Calories |
692 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.4 g | 65% | |
| Saturated Fat | 7.6 g | 38% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1713 mg | 74% | |
| Total Carbohydrate | 30.9 g | 11% | |
| Dietary Fiber | 15.2 g | 54% | |
| Total Sugars | 7.1 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 184 mg | 14% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1551 mg | 33% | |
*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.
