Summer Egg White Scramble

When having scrambled egg whites, I always like to crank up the flavor by throwing in some yummalicious veggies and cheese. This morning’s inspiration was chopping up whatever I had in the fridge (mushrooms, spinach, onions, butternut squash) and throwing it into a pan. I then threw in some brown rice to begin carbing up because my day started with work and ended with a four mile run. Served with a slice of ezekiel toast with all natural crunchy peanut butter spread on top and (not pictured) 1 cup of chopped pineapple.

Before you catch me….yes, I know…butternut squash is TECHNICALLY a fall vegetable, but I just love the darn things so much I’ll probably be buying them all year long. Can you blame me?

I’m obsessed.

And now for a moment of silence for the butternut squash soup at Panera Bread that only gets sold one season out of the entire year :,(

So yeah, toast and fruit is pretty self-explanatory, but here is the recipe for this lusciously divine scramble:


  • 1 cup veggies chopped (pictured = mushrooms, onions, spinach, butternut squash)
  • 2 eggs worth of egg whites
  • 1 slice reduced fat white cheddar cheese
  • 1/2 cup cooked brown rice


  1. Bring pan to medium heat, add egg whites.
  2. Pour in veggies.
  3. Crumple cheese.
  4. Pour in rice.
  5. Scramble with spatula.
  6. Serve immediately (FUN IDEA: Kick it up a notch with a drizzle of your favorite hot sauce)

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