Ingredients:
8 large egg whites
½ cup diced bell peppers (assorted colours)
½ cup diced tomatoes
½ cup diced zucchini
¼ cup diced red onion
¼ cup sliced mushrooms
¼ cup fresh spinach leaves
¼ cup crumbled feta cheese (optional)
2 tablespoons olive oil
Salt and pepper to taste
Fresh herbs (such as basil or chives) for garnish
Instructions:
Wash and dice the bell peppers, tomatoes, zucchini, red onion, and mushrooms.
Rinse the spinach leaves and set them aside.
If you’re using fresh herbs for garnish, chop them finely and set them aside.
Whisk the Egg Whites:
In a bowl, whisk the egg whites until they become slightly frothy. You can add a pinch of salt and pepper to taste at this stage.
Sauté the Vegetables:
Heat the olive oil in a non-stick skillet over medium heat.
Add the diced red onion and mushrooms to the skillet and sauté for 2-3 minutes until they soften.
Add the Remaining Vegetables:
Add the diced bell peppers, tomatoes, and zucchini to the skillet. Cook for another 3-4 minutes, stirring occasionally, until the vegetables become tender, but still have a slight crunch.
Scramble the Eggs:
Pour the whisked egg whites into the skillet with the sautéed vegetables.
Gently stir the mixture, allowing the eggs to cook and scramble. It should take about 3-4 minutes.
Add Spinach and Cheese (optional):
When you have set the eggs, add the fresh spinach leaves and crumbled feta cheese (if using).
Continue to cook for another minute or until the spinach wilts and the cheese starts to melt.
Finish and Serve:
Once the eggs are cooked, remove the skillet from the heat.
Taste and adjust the seasoning with more salt and pepper if needed.
Garnish with fresh herbs, if desired.
Serve Warm:
Plate your Farmers Market Scramble immediately while it’s still hot, and serve with whole-grain toast or fresh fruit for a nutritious breakfast or brunch.
Enjoy!
Jennifer Williams | Editor-in-Chief
