Hungry Girl's Super Duper Veggie Scramble 3 Ww Points
Fuel your day with the vibrant and wholesome goodness of Hungry Girl's Super Duper Veggie Scramble, a protein-packed breakfast or brunch option that's just 3 WW Points! Brimming with fresh, nutrient-dense ingredients like zucchini, red bell pepper, spinach, mushrooms, and onion, this colorful scramble combines the richness of whole eggs with the lightness of liquid egg whites for the perfect low-calorie balance. Lightly seasoned with garlic powder, salt, and pepper, each bite bursts with flavor without added guilt. Ready in just 20 minutes from start to finish, this quick and easy recipe makes a hearty single-serving meal that's ideal for weight watchers or anyone seeking a healthy, filling start to their day. Serve it on its own or pair it with whole-grain toast or avocado slices for a satisfying, veggie-packed feast!
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Ingredients
- 2 large Eggs
- 1 cup Liquid egg whites
- 0.5 cup Zucchini
- 0.5 cup Red bell pepper
- 1 cup Spinach
- 0.5 cup Mushrooms
- 0.25 cup Onion
- 1 spray Olive oil spray
- 0.25 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
Directions
Step 1
1. Wash and chop the zucchini, red bell pepper, mushrooms, and onion into small, bite-sized pieces.
Step 2
2. Spray a medium-sized nonstick skillet with olive oil spray and heat over medium heat.
Step 3
3. Add the chopped zucchini, bell pepper, mushrooms, and onion to the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Step 4
4. Add the spinach to the skillet and cook for another 1-2 minutes, until the spinach is wilted. Remove the cooked vegetables from the skillet and set them aside.
Step 5
5. In a mixing bowl, whisk together the eggs and liquid egg whites. Season with salt, pepper, and garlic powder.
Step 6
6. Respray the skillet with olive oil spray and return it to medium heat. Pour the egg mixture into the skillet.
Step 7
7. As the eggs start to set, gently push the edges toward the center using a spatula, allowing uncooked eggs to fill the empty spaces.
Step 8
8. Once the eggs are mostly set but still soft, add the cooked vegetables back into the skillet. Stir gently to combine everything.
Step 9
9. Continue cooking for another 1-2 minutes, until the eggs are fully cooked and scrambled evenly with the vegetables.
Step 10
10. Transfer the scramble to a plate, serve hot, and enjoy your veggie-packed meal!
Nutrition Facts
| Serving size | (648.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 415.1 |
| Total Fat 13.7g | 0% |
| Saturated Fat 3.7g | 0% |
| Polyunsaturated Fat 1.4g | |
| Cholesterol 372mg | 0% |
| Sodium 2087.0mg | 0% |
| Total Carbohydrate 21.4g | 0% |
| Dietary Fiber 4.2g | 0% |
| Total Sugars 12.9g | |
| Protein 44.9g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 109.4mg | 0% |
| Iron 3.1mg | 0% |
| Potassium 1449.6mg | 0% |
Source of Calories