Fluffy Veggie Egg Scramble
Mixing whole eggs with egg whites keeps the rich flavour of the yolk while adding protein without much extra fat. The trick to a fluffy scramble, rather than a rubbery one, is low heat and patience.
Recipe card
- High protein
- Under 300 calories
- 15 minutes or less
Ingredients
- 2 large eggs (about 100 g)
- 100 g (about 3) egg whites, or liquid egg whites
- 60 g (1 cup) small broccoli florets, chopped small
- 5 g (1 teaspoon) olive oil
- Salt, pepper and chili flakes to taste
Method
- Whisk the eggs and egg whites with a pinch of salt and pepper until evenly yellow and a little frothy.
- Heat the oil in a non-stick pan over medium heat. Add the broccoli and 1 tablespoon of water, cover, and cook for 2 to 3 minutes until bright green and just tender.
- Turn the heat down to medium-low. Pour in the eggs and let them sit for 15 seconds.
- Push the eggs slowly from the edges to the centre with a spatula, making large soft folds. Take the pan off the heat while they still look slightly wet; they finish cooking on the plate.
Nutrition
Approximate, calculated from USDA FoodData Central reference values for the exact ingredients listed. Brands vary; check your labels.
Tips
Low and slow. Egg whites tighten and turn rubbery fast over high heat. Medium-low heat and big, slow folds give soft curds.
Take it off early. Eggs keep cooking from their own heat. Stop when they look a little underdone.
More vegetables. Spinach, peppers and mushrooms all fit. Cook watery vegetables like mushrooms first so the eggs don't get wet.
Make it a meal. Add a slice of whole-grain toast or some fruit for carbohydrates.
