Powerhouse Scramble
This 'Powerhouse Scramble' is a quick and nutritious breakfast, combining a blend of egg whites and a whole egg with sautéed mushrooms, red ripe tomatoes, fresh spinach, onions, and green bell peppers, all finished with a dollop of salsa. It's a protein-packed meal ready in just 10 minutes.
Equipment
- 1 Non-stick Frying Pan Preferably 8-10 inch for a single serving
- 1 Mixing Bowl
- 1 Whisk or fork
- 1 Cutting Board
- 1 Chef's knife
Ingredients
Main
- Ingredients:
- Egg white large, 2 serving(remove)
- Egg fresh, whole, raw, 1 large(remove)
- Mushrooms fresh, 8 slice(remove)
- Red Ripe Tomatoes 1 slice, thick/large (1/2" thick)(remove)
- Spinach fresh, .25 cup(remove)
- Onions raw, .25 cup, chopped(remove)
- Green Peppers bell peppers, 1 cup, strips(remove)
- Salsa .5 cup(remove)
Instructions
- Prepare all vegetables: chop onions, slice mushrooms and bell peppers, roughly chop spinach, and slice tomatoes.
- In a mixing bowl, whisk together the egg whites and whole egg until well combined and slightly frothy.
- Heat a non-stick frying pan over medium heat.
- Add chopped onions and bell peppers to the hot pan and sauté for 2-3 minutes until they begin to soften.
- Stir in the sliced mushrooms and cook for another 2 minutes until tender.
- Add the fresh spinach and cook just until it wilts, about 30 seconds to 1 minute.
- Pour the whisked egg mixture into the pan over the vegetables. Season with salt and pepper to taste.
- As the eggs begin to set, gently push the cooked portions from the edges to the center with a spatula, allowing the uncooked egg to flow underneath.
- Continue scrambling until the eggs are cooked to your desired consistency, then gently fold in the fresh tomato slices.
- Transfer the scramble to a plate and top generously with salsa before serving immediately.
Notes
To achieve a truly 'powerhouse' scramble, ensure your vegetables are prepped and ready before you start cooking the eggs. Begin by sautéing the onions and bell peppers over medium heat until they soften, then add mushrooms until tender, and finally, wilt the spinach briefly to retain its vibrant color and texture. For the eggs, whisk them thoroughly with a splash of water or milk for extra fluffiness and season generously before adding to the pan. Cook gently, pushing the curds as they set, to avoid rubbery eggs. Fold in the fresh tomato at the very end to warm through without becoming mushy. Serve immediately, topped with fresh salsa.