Low Fat Vegetable and Cheese Scrambled Eggs

Start your day with a protein-packed, flavorful twist on a breakfast classic with Low Fat Vegetable and Cheese Scrambled Eggs. This quick and healthy recipe swaps whole eggs for fluffy egg whites, complemented by vibrant cherry tomatoes, sautéed red bell peppers, baby spinach, and just a touch of finely chopped onion for added depth. A sprinkle of melted low-fat cheddar cheese ties it all together, creating a creamy and satisfying bite without the guilt. Ready in just 15 minutes, this dish is ideal for busy mornings or as a light, nutritious lunch. Pair it with whole-grain toast or fresh fruit for a balanced meal that's rich in vitamins, low in fat, and big on taste. Perfect for anyone seeking healthy breakfast recipes or low-fat high-protein meal ideas!

Nutriscore Rating: 75/100

Prep Time:10 mins

Cook Time:5 mins

Total Time:15 mins

Servings: 1

Ingredients

• 4 large eggs worth Egg whites
• 2 tablespoons Low-fat shredded cheddar cheese
• 6 whole Cherry tomatoes
• 1 cup Baby spinach leaves
• 0.5 medium Red bell pepper
• 0.25 medium Onion
• 1 light spray Olive oil cooking spray
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper

Directions

Step 1

Crack 4 large eggs and separate the whites into a mixing bowl. Discard the yolks or save for another dish.

Step 2

Whisk the egg whites with a pinch of salt and black pepper until slightly frothy. Set aside.

Step 3

Chop the cherry tomatoes in halves, dice the red bell pepper, and finely chop the onion. Make sure your spinach leaves are rinsed and patted dry.

Step 4

Preheat a non-stick skillet over medium heat. Lightly coat the surface with olive oil cooking spray.

Step 5

Add the diced onion and bell pepper to the skillet. Sauté for 2-3 minutes until soft and fragrant.

Step 6

Add the halved cherry tomatoes and baby spinach leaves. Cook for another minute until the spinach is wilted and tomatoes are slightly softened.

Step 7

Reduce the heat to medium-low and pour the whisked egg whites into the skillet. Let it cook undisturbed for about 30 seconds to set slightly.

Step 8

Using a spatula, gently fold the eggs and vegetables together, creating soft curds. Cook for an additional 1-2 minutes, stirring occasionally, until the egg whites are fully cooked but still moist.

Step 9

Sprinkle the low-fat shredded cheddar cheese over the scrambled eggs and let it melt for about 30 seconds.

Step 10

Transfer the scrambled eggs to a plate and serve immediately. Enjoy your low-fat vegetable and cheese scrambled eggs as is or pair with whole-grain toast for a complete meal.

Nutrition Facts

Serving size	(367.5g)

Amount per serving	% Daily Value*
Calories	168.8

Total Fat 1.8g	0%
Saturated Fat 0.9g	0%
Polyunsaturated Fat 0g
Cholesterol 5.1mg	0%
Sodium 1037.5mg	0%
Total Carbohydrate 16.0g	0%
Dietary Fiber 3.6g	0%
Total Sugars 7.6g
Protein 21.3g	0%

Vitamin D 0IU	0%
Calcium 157.3mg	0%
Iron 1.5mg	0%
Potassium 778.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 9.8%

Protein: 51.5%

Carbs: 38.7%