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Welcome to my blog where I document my adventures in my life on the go. You'll find lots of recipes, wellness hacks, and style tips.  Enjoy!

Egg White Veggie Scramble

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I eat an egg white vegetable scramble at least once a day. And to be honest it’s usually not for breakfast… Since I like working out in the morning, I usually eat pro-oats (recipe here) before I exercise, it’s a little less savory. This scramble is so filling that I like having it for lunch instead! The veggies I include in my scramble vary based on what’s in my fridge, but for the most part, my egg white scrambles look something like this:

From the Cutting Board:

  • 1 cup of leftover roasted veggies (see Dijon Balsamic Roasted Veggie Salad)
  • 1 tbsp chopped onion
  • ½ tsp chopped cilantro
  • 1 BIG tbsp. guacamole (recipe here)
  • ¼ cup organic black beans
  • 3-4 egg whites, scrambled
  • 1 tsp oil (avocado or olive)
  • Sriracha to taste 

To the Frying Pan:

Pour 1 tsp of oil into a frying pan, heating on medium-high heat. Add the roasted veggies & black beans to your pan. Mix until all the veggies are heated. Next pour your scrambled egg whites into the pan until eggs are cooked to your liking! Remove from pan and top your scramble with the chopped onion, cilantro, guacamole & Sriracha! Enjoy!

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