These are the fluffiest scrambled egg whites that contain cherry tomatoes cooked in garlic. The eggs are then topped with feta and parsley. It’s a super healthy breakfast without all the cholesterol that you’ll be craving once you try it.
If you’re looking for a healthy breakfast for weight loss, this is it. With very little prepping, you’ll find these eggs cook up quickly and taste so good. They’re simple and you probably already have all of the ingredients in your fridge and pantry. It’s a light meal that won’t weigh you down and will give you the energy you need to take on the day.
Why Use Egg Whites?
Most scrambled eggs you may find or have eaten in your life haven’t been separated. They are typically cooked with the yolk and all. Yes, separating the egg white from the yolk adds an extra step but it’s worth it.
This recipe was designed with weight loss and health in mind. With that being said, egg yolk has more calories and contains a lot of nutrients like protein, fasts, carbs, and a variety of vitamins and minerals. Egg whites are also very high in protein and are richer in vitamin B3, potassium, and magnesium.
The biggest difference is that the yolk contains cholesterol and fat while the egg white does not. Many people who are big into health or perhaps are at risk for certain diseases may choose to limit cholesterol and fat of all kinds to reduce health risks.
There is debate on whether the yolk cholesterol and fat is beneficial to the body or not. While I’m no expert on science or nutrition, I know that these egg whites a so delicious and cook up beautifully every time. They’re low in calories and make for a healthy, savory breakfast that I think you’re going to love.
What’s The Secret To Super Fluffy Eggs?
So what is the secret to super fluffy eggs? That’s the big question. Before I learned the technique for me, I want to give out a disclaimer and say that cooking eggs was always intimidating for me. They’re easy to overcook and over scramble so you’re left with an unappetizing meal.
The secret to super fluffy scrambled eggs in my experience is using low heat and not moving them around too much, too soon. So what do I mean by that? First you want to start with a skillet that has enough oil to make sure you eggs don’t stick. Heat the oil over low heat and add your eggs. This is where you have to have patience.
The trick is to wait until your eggs have already started to set before moving them. If you move them too early they’ll be over mixed and small and lumpy. When you’re ready to start moving the eggs, push the outsides to the middle and let the uncooked portion redistribute to the outside. When those start to cook you’ll repeat.
The Ingredients
The ingredients are very simple and they’re probably already in your pantry/refrigerator right now!
- Olive Oil (very important to keep the eggs from sticking, you may also use butter)
- Cherry Tomatoes (make sure these are sliced for the best results, you can also use chopped tomato)
- Minced Garlic (this is going to compliment the flavor of the tomato, you can substitute a pinch of garlic powder but don’t overdo it!)
- 5 Egg Whites
- Feta (this is a must have for this recipe, don’t try to substitute)
- Salt & Pepper (obviously this is a no brainer, be careful on the salt. The feta is salty enough so make sure you don’t over do it. Also, salt the eggs right before they hit the heat, don’t let them sit with the salt)
- Parsley (this is going to give your breakfast that irresistible look, it also brightens the flavor)
Can These Scrambled Egg Whites Be Made Ahead & Reheated?
When it comes to eggs, making ahead and reheating is not recommended. Reheating already cooked eggs can cause them to become gummy and weird. If you find that 5 egg whites are too much for you, you can always half the recipe and use 2-3 egg whites instead.
To See This Made, Check Out The Video!
The Fluffliest Scrambled Egg Whites with Tomatoes and Feta
Ingredients
- 2 tablespoon olive oil
- 6-8 cherry tomatoes
- 1 teaspoon minced garlic
- 5 egg whites
- Salt and pepper to taste
- 2 tablespoons feta
- Parsley to garnish
Instructions
- Heat a skillet over medium to medium high heat with 1 tablespoon of olive oil. Add cherry tomatoes and minced garlic and pan fry until caramelized 3-4 minutes.
- While the tomatoes are cooking, in a small bowl whisk the egg whites until they begin to look frothy. Just before cooking season with salt and pepper. To the skillet, add the remaining tablespoon of olive oil. Pour in the eggs. Reduce heat to low to low-medium.
- Let the eggs sit until the sides start to cook. Gently move the cooked egg from the sides to the middle and let the uncooked egg redistribute to the sides. Once the sides cook up again gently move toward the middle. Repeat until most of the eggs are cooked and gathered in the middle. Add feta cheese. Gently fold to make sure the eggs are cooked through without overcooking them.
- Remove from heat, serve warm, garnish with more feta, salt and pepper, and parsley.
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