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Egg White Breakfast Scramble

Egg white breakfast scramble with tender bell pepper, onion, spinach, and melty cheddar, cooked in a nonstick skillet for a soft, just-set texture. This quick protein breakfast is ready in about 10 minutes.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 261
Ingredients Equipment Method Notes

Ingredients
  

Egg white breakfast scramble
  • 1.5 cup egg whites about 8–10 egg whites
  • 1 tbsp olive oil
  • 0.5 cup bell pepper diced
  • 0.5 cup onion diced
  • 1 cup spinach fresh
  • 0.25 cup cheddar cheese shredded
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp fresh chives chopped, for serving

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Cook the vegetables
  1. Heat the olive oil in a nonstick skillet over medium heat until it shimmers, about 1 minute (visual cue: slight ripples across the pan).
  2. Add the bell pepper and onion, cooking for 3–4 minutes, until softened (visual cue: vegetables look translucent and fragrant).
  3. Stir in the spinach and cook for 1 minute, until wilted (visual cue: spinach turns bright green and collapses).
Scramble the egg whites
  1. Pour in the egg whites and season with salt and pepper (visual cue: liquid egg whites spread across the pan).
  2. Gently scramble the eggs, stirring occasionally, for 3–4 minutes, until just set—avoid overcooking, as egg whites can turn rubbery (visual cue: curds are soft and still slightly glossy, not dry).
  3. Sprinkle with cheddar cheese and fresh chives, and serve immediately (visual cue: cheese melts and the scramble looks creamy).

Notes

For the fluffiest curds, keep the heat at medium and stir less frequently so the egg whites set gently. Store leftovers in the refrigerator up to 3 days; reheat in a skillet on low until warmed through. Freezing is not recommended for best texture. Swap cheddar for part-skim mozzarella or a dairy-free cheese alternative if you want a lighter or dairy-free version.