Zucchini Egg White Scramble
From the Zen master of breakfast comes the Zucchini Egg White Scramble, a soothing yet assertive vegetarian scramble that clocks in under 300 calories. The dish employs only 3 large eggs and relies on zucchini, red bell pepper, and onion as the anchor ingredients. This healthy scramble is ready in just 15 minutes and is topped off with fresh parsley, grated Parmesan, and a dash of salt and pepper. Enjoy a Serious Eats breakfast today!
In the annals of culinary history, the egg scramble stands as a testament to the power of simplicity. While the classic scramble is often relegated to the realm of diner breakfasts, our Zucchini Egg White Scramble elevates the humble dish to new heights. The secret lies in the addition of zucchini, a vegetable that imparts a subtle sweetness and a delicate crunch. Red bell pepper lends a vibrant hue and a touch of smokiness, while onion provides a savory backbone. The result is a scramble that is both satisfying and surprisingly light, making it the perfect meal for any time of day. Sprinkle with grated Parmesan cheese for a touch of indulgence and garnish with fresh parsley for a pop of color. Trust us, this scramble will become a staple in your breakfast repertoire.
Zucchini Egg White Scramble Zucchini Egg White Scramble Zucchini Egg White Scramble Zucchini Egg White Scramble
Prep time: 10 | Cook time: 10 | Serves: 2
Ingredients
  • 1 tablespoon olive oil
  • 3/4 cup chopped zucchini
  • 1/2 cup chopped onion
  • 1/2 cup chopped red bell pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 egg whites
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
Instructions
  1. Heat olive oil in a large skillet over medium heat.
  2. Add zucchini, onion, and red bell pepper to the skillet.
  3. Season with salt and black pepper.
  4. Cook for 5-7 minutes, or until vegetables are softened.
  5. Push vegetables to one side of the skillet.
  6. Pour egg whites into the empty space in the skillet.
  7. Cook for 3-4 minutes, or until egg whites are cooked through.
  8. Stir in cooked vegetables and Parmesan cheese.
  9. Cook for 1 minute more, or until cheese is melted.
  10. Garnish with parsley before serving.
Why It Works
  • Zucchini adds moisture and a subtle sweetness to the scramble.
  • Red bell pepper provides a vibrant hue and a touch of smokiness.
  • Onion adds a savory backbone.
  • Egg whites keep the scramble light and fluffy.
  • Grated Parmesan cheese adds a touch of indulgence.
  • Fresh parsley adds a pop of color and freshness.