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egg whites with vegetables on a plate

Scrambled Egg Whites

Move over porridge and kick start your day with some light and fluffy scrambled egg whites for breakfast. Served with some steamed kale, mushrooms with sliced avocado and cherry tomatoes. A low carb, high protein dish that is great for those who are looking to embark on a healthier lifestyle.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 2 people
Calories 374kcal
Author Charla


Steamed vegetables

  • 3 cups cavallo nero (kale) (75g) tightly packed
  • 2 cups mushrooms (135g) sliced
  • 8 cherry tomatoes halved
  • 2 small avocados sliced

Steamed vegetable seasoning

  • ¼ teaspoon paprika (0.5g)
  • ¼ teaspoon garlic granules (0.5g)
  • ¼ teaspoon black pepper (0.5g)
  • ¼ teaspoon pink salt (0.5g)

Scrambled egg whites

  • 8 large egg whites see post (how to separate the yolk)
  • chives and black pepper to taste


To steam the vegetables

  • Fill a medium sized saucepan with a small amount of water (about ¼ or less). 
  • Place the steamer basket inside the saucepan so it completely spreads itself out.
  • Bring the water to the boil with the lid on.
  • Once boiling point has reached add the kale and mushrooms to the steamer basket then place the lid on.
  • Steam the vegetables until they are fork tender.
  • Once steamed, toss the vegetables in a bowl with the seasoning.

To scramble the egg whites

  • Preheat a non stick frying pan on medium heat.
  • In a medium bowl, proceed to whisk the egg whites until they are frothy.
  • Pour the egg whites into the saucepan.
  • Wait until the eggs whites start to turn an opaque white.
  • Use a non stick spatula to push the egg white, then move the spatula in a back and fourth, push and pull motion to scramble the eggs. You want all of the clear coloured egg white to eventually be exposed to the bottom of the frying pan so it can be cooked through and scrambled.
  • Once the eggs are scrambled (this should take a few minutes), sprinkle with chives and black pepper then serve with the tomatoes and avocados.


  • If you don't have spinach or callaloo works just fine.
  • Use a rubber or silicone spatula as pictured to prevent scratching your skillet/frying pan.
  • The egg whites when ready, should be soft and fluffy with no excess residue or liquid.
  • Make sure to use a good non stick pan, you shouldn't need to use any oil if you do use one.
  • Do not over cook the egg whites, as soon as the eggs are scrambled and look like curds, remove them from the stove.
  • You can prep the vegetables and egg whites ahead of time and store them in the refrigerator.
  • Don't scramble the eggs on a high temperature keep the heat on medium or medium-low.
  • Remember to keep moving the spatula at all times so that the egg whites are exposed towards the bottom of the pan to cook and scramble.


Calories: 374kcal | Carbohydrates: 27g | Protein: 15g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Sodium: 330mg | Potassium: 1601mg | Fiber: 15g | Sugar: 5g | Vitamin A: 3899IU | Vitamin C: 75mg | Calcium: 85mg | Iron: 3mg