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