MEXICAN STYLE SCRAMBLED EGG WHITES

MEXICAN STYLE SCRAMBLED EGG WHITES

Egg whites are my new favorite breakfast food. In this recipe, I used 3/4 cup of egg whites which equals to about 20g of protein and zero fat. I recommend buying a carton of egg whites instead of using regular eggs; it is such a waste of the yolks! If you’re looking for a lean meal, this is it! I normally love to top my eggs off with salsa just for a little kick, but to my horror, there was none left in the fridge. I decided to make my own version of a salsa picada by dicing up some tomatoes, adding a few spices, and chopping up some spinach and kale. Gotta get the greens in! This mix does not end up looking like a typical salsa, but the flavors are definitely there.

Enjoy!

Much Love,

Cat

Mexican Style Scrambled Egg Whites

2016-10-10
: 1
: 5 min
: Easy

By:

Ingredients
  • 3/4 cup egg whites
  • 1/4 cup milk
  • 1/4 yellow pepper, diced
  • handful of baby tomatoes, halved
  • small handful of diced purple onion
  • 1/4 tsp garlic, minced
  • pinch of chili powder
  • pinch of S+P
  • couple leaves of cilantro, chopped
  • pinch of dried oregano
  • small handful of spinach and kale mix
  • Franks Red Hot Sauce
Directions
  • Step 1 Heat a pan on medium-hi heat and add a little butter.
  • Step 2 Measure out the vegetables and spices and place into a chopper or blender. Blitz until mixture has the consistency of chunky salsa.
  • Step 3 Mix the milk and egg whites together in a separate container. Give it a really good stir. Pour into pan.
  • Step 4 Cook for a few minutes until the egg begins turning white. Make sure to stir and break up the egg after the first couple minutes.
  • Step 5 Pour salsa mixture into the pan with the egg whites and mix. Cook for another minute or two.
  • Step 6 I like to top off the eggs with Franks Red Hot sauce. Yummy!!


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