How to Make Fluffy Scrambled Eggs Whites With Cheese

Start your day right with this high protein breakfast that is quick and easy to make – scrambled egg whites. These egg white scramble are light compared to scramble with whole egg and fluffy like a cloud and is loaded with garlic sautéed spinach and juicy bursting cherry tomatoes.

Jump to:

• Why Should You Start Your Day With Egg White Scramble?
• Ingredients You'll Need
• How To Make Scrambled Egg Whites
• Tips To Make Fluffy Moist Cloudy Scrambled Egg Whites
• Healthy Scrambled Egg Whites

Ingredients You'll Need

• 10 egg whites (use yolk in other recipes like cake or brownies)
• 3 tablespoon whole milk
• 1 tablespoon olive oil
• 2 cloves garlic
• ½ teaspoon red chili flakes
• Salt and pepper to taste
• 2 cups baby spinach, tightly packed
• 2 cups cherry tomatoes, halved
• 1 tablespoon Parmesan cheese, optional

Avocado to serve

Ingredients Additions & Substitutions

Baby spinach can be substituted with regular spinach. Chop it before using.

Cherry tomatoes or grape tomatoes can be substituted with regular ripe roma tomatoes. If using roma tomatoes cut into quarters or smaller than that.

NOTE: I would not recommend using butter instead of olive oil or cream in place of milk. The whole point of eating egg whites as to whole eggs is to reduce fat and calorie. Adding butter, cream and loading it with cheese like feta, goat cheese, or even parmesan fails the purpose of making scrambled egg whites to egg low calorie and low fat meal.

How To Make Scrambled Egg Whites

1. Start by separated egg whites from egg yolk. Use egg yolk in other recipes like cake or brownies . Add sea salt and freshly cracked pepper into egg whites along with milk.
2. Beat with a whisk well until egg whites are frothy.
3. In a non-stick skillet (or use well-seasoned cast iron skillet) heat olive oil. Add minced garlic, red pepper flakes. Stir and cook for 30 seconds.
4. Add halved cherry tomatoes, baby spinach. Season with salt and pepper.
5. Stir cook for a minute or 2 until spinach is wilted and cherry tomatoes turn soft. Note – you can add whisked egg whites at this stage with spinach and tomatoes and mix it all together so cook separately. I prefer them separate.
6. Remove cooked spinach and tomatoes onto serving plate.
7. To the same skillet drizzle little more olive oil. Add white eggs. Reduce heat to medium. Wait for few seconds for the base of the eggs to settle.
8. Now using rubber or silicone spatula gentlysweepthe egg around andfold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and prevent eggs from over cooking. It's crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.
9. As you scoop and gently fold the eggs it forms a pile of soft curd.
10. Cook scrambled egg whites until cooked through but will still be glossy, moist and fluffy like a cloud! Doesn't take long to cook.
11. Immediately transfer to serving plate along with spinach and cherry tomatoes and avocado on the side.
12. If preferred sprinkle little (I used about 1 teaspoon) grated parmesan cheese on top while it's still hot and serve immediately!

FAQS

Can I include veggies in the recipe?

Yes. Use veggies like mushrooms, broccoli, zucchini or onion.

Can scrambled egg whites be made ahead?

Yes you can but I wouldn't recommend it. It only takes 10 minutes prep and under 10 minutes to cook these. And it tastes best when made freshly and served immediately.

Can I meal prep scrambled egg whites?

Yes you can. Make scrambled eggs and cook it slightly under. Arrange in meal prep boxes along with sautéed veggies, sauce and other stuffs you want to add. Store refrigerated for 3 to 4 days.
Reheat it in microwave until just warm and serve.

How many calories are there in a scrambled egg white?

I do 3 egg whites per servings and one serving of it has 135 calories.

Why isn't my scrambled egg whites light, fluffy like cloud?

Two reasons –
1. you did not beat egg whites until it was light and frothy
2. you probably over stirred and over cooked egg whites.
Check the tips section.

• ▢ 10 egg whites use yolk in other recipes like cake or brownies
• ▢ 3 tablespoon whole milk
• ▢ 1 tablespoon olive oil
• ▢ 2 cloves garlic
• ▢ ½ teaspoon red chili flakes
• ▢ Salt and pepper to taste
• ▢ 2 cups baby spinach tightly packed
• ▢ 2 cups cherry tomatoes halved
• ▢ 1 tablespoon Parmesan cheese optional
• ▢ Avocado to serve

• Start by separated egg whites from egg yolk. Use egg yolk in other recipes like cake or brownies (feed it to the kids).

• Add sea salt and freshly cracked pepper into egg whites along with milk.

• Beat with a whisk well until egg whites are frothy.

• In a non-stick skillet (or use well-seasoned cast iron skillet) heat olive oil.

• Add minced garlic, red pepper flakes. Stir and cook for 30 seconds.

• Add halved cherry tomatoes, baby spinach. Season with salt and pepper.

• Stir cook for a minute or 2 until spinach is wilted and cherry tomatoes turn soft.

  Note – you can add whisked egg whites at this stage with spinach and tomatoes and mix it all together so cook separately. I prefer them separate.

• Remove cooked spinach and tomatoes onto serving plate.

• To the same skillet drizzle little more olive oil. Add white eggs. Reduce heat to medium.

• Wait for few seconds for the base of the eggs to settle.

• Now using rubber or silicone spatula gently sweep the egg around and fold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and prevent eggs from over cooking.

• It's crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.

• As you scoop and gently fold the eggs it forms a pile of soft curd.

• Cook scrambled egg whites until cooked through but will still be glossy, moist and fluffy like a cloud!

• Doesn't take long to cook.

• Immediately transfer to serving plate along with spinach and cherry tomatoes and avocado on the side.

• If preferred sprinkle little (I used about 1 teaspoon) grated parmesan cheese on top while it's still hot and serve immediately!

1. Use best quality eggs.
2. Use non-stick skillet to make cloud like fluffy and soft eggs.
3. Silicone or rubber spatula isIDEAL. Its flexibility helps sweep the eggs clean from the sides of the skillet creating a beautiful soft curd.
4. Constantlyscoop and fold the eggs. Eggs will come together and form soft curds. The bigger the curd, the less creamy eggs is. Smaller curd, perfect moist fluffy eggs.
5. Do not over stir eggs rapidly in one constant direction. You want to sweep and fold the eggs. Over stirring will break down the curd and overcook eggs turning it dry.
6. DoNOT OVER COOK eggs. Remove skillet from heat as soon as you see no more raw eggs spread around the pan.

N utritional Info  – Please keep in mind that nutritional information provided is only a rough estimate and can vary greatly based on products used.

Calories: 135 kcal | Carbohydrates: 7 g | Protein: 14 g | Fat: 6 g | Saturated Fat: 1 g | Cholesterol: 3 mg | Sodium: 232 mg | Potassium: 527 mg | Fiber: 1 g | Sugar: 4 g | Vitamin A: 2497 IU | Vitamin C: 29 mg | Calcium: 79 mg | Iron: 1 mg

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How to Make Fluffy Scrambled Eggs Whites With Cheese

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