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:

INGREDIENTS:

• 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

INSTRUCTIONS:

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)