21 Day Fix Approved: Veggie Egg White Scramble

Recipes like these that are simple and delicious are a true lifesaver for me on Sundays- because on Sundays in my house, it's all about the 4 F's: Faith, Family, Football, and Food.



A little recipe like this for breakfast is a great way to get your greens in- especially if you're feeding all different taste buds like at my house (husband, rambunctious 4 year old, 1 year old with 7 teeth). Everyone gets their veggies and protein in, and everyone gets off to a good start to the day- especially important as Sunday is a more "relaxed" eating day at home for us.



Start with a teaspoon of coconut oil, and melt it in a large skillet on medium heat. Then come the veggies! For this recipe, I threw in a red bell pepper, a cup of fresh spinach, a chopped zucchini, about 1/4 cup of chopped onions, and three large chopped mushrooms. Sauté them in the pan until they are cooked to the desired texture, and season that with cracked peppercorn and pink Himalayan sea salt.

The best part about a scramble is that you can alter the veggies you add to the taste of YOUR family! Just try and refrain from adding the typical pound of melted cheese- don't lie to yourself and think it's protein- it's a fat. If you must have cheese, try a feta or other lighter cheese. For this recipe, I used none- the flavors speak for themselves and really let the produce shine.



With your pan still at a medium temperature, add in six egg whites, and get to scrambling. This means letting it sit until the bottom is cooked and turning white- then flip it around with a rubber spatula. When it's thoroughly cooked and there's no runny egg left, you're done!

Serve it to your hungry crew and enjoy- knowing they are getting a protein packed breakfast and healthy vegetables. And if you're really feeling the love, SIT DOWN AND ENJOY IT WITH THEM. :) have a beautiful Sunday!


Star Diamond Coach Amanda Noddings
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