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Homemade Scrambled Egg Whites photo

Scrambled Egg Whites

Start your day with these fluffy scrambled egg whites! Packed with protein and bursting with flavor, they're a perfect light breakfast.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 1 tablespoon olive oil
  • 2 teaspoons garlic, chopped
  • 1/2 teaspoon dry parsley
  • 1/2 teaspoon dry rosemary
  • 1/2 teaspoon dry oregano
  • 8 egg whites
  • Salt to taste
  • 1/8 teaspoon black pepper, ground

Equipment

  • Non-stick skillet
  • Spatula
  • Mixing Bowl
  • Measuring Spoons

Method
 

Instructions:
  1. Step 1: Prepare the Ingredients - Gather all your ingredients. Chop the garlic finely and set aside. In a mixing bowl, whisk the egg whites until they are slightly frothy.
  2. Step 2: Heat the Skillet - Place your non-stick skillet over medium heat and add the tablespoon of olive oil. Allow the oil to heat up for about a minute.
  3. Step 3: Sauté the Garlic - Once the oil is hot, add the chopped garlic to the skillet. Sauté for about 30 seconds, or until fragrant. Be careful not to burn it, as burnt garlic can turn bitter.
  4. Step 4: Add the Egg Whites - Pour the whisked egg whites into the skillet. Season with salt and black pepper. Allow them to sit undisturbed for a moment to start setting.
  5. Step 5: Incorporate the Herbs - Sprinkle the dry parsley, rosemary, and oregano over the egg whites. Gently stir with your spatula, folding the eggs as they begin to cook.
  6. Step 6: Scramble to Perfection - Continue to gently fold the egg whites until they are fully cooked but still soft and fluffy. This should take about 3-5 minutes.
  7. Step 7: Serve Immediately - Remove the skillet from the heat and serve your scrambled egg whites warm. They make a perfect standalone dish or a delightful filling for a wrap.

Notes

  • For a creamier texture, remove the eggs from heat while slightly undercooked.
  • Try adding spinach or bell peppers for extra nutrition.
  • Store leftover egg whites in an airtight container for up to 3 days.