This Scrambled Egg Whites with Spinach and Avocado is a lean, protein-packed delight. Fluffy egg whites, vibrant spinach, and creamy avocado create a light, nutrient-rich after-workout breakfast for weight loss—perfect for muscle recovery and a healthy, satisfying start without the extra calories.
Recipe Tips and Tricks
Use fresh egg whites—they scramble fluffier than carton versions; separate carefully to avoid yolk. Cook over low heat—high heat toughens egg whites, so keep it gentle for softness. Wilt spinach quickly—it cooks fast, so toss it in at the end to retain nutrients. Slice avocado last—it stays vibrant and creamy when fresh. Preheat your skillet—it ensures even cooking without sticking; a non-stick pan is your best friend.
Why You’ll Love This Recipe
Get ready to kickstart your day with a lean, green boost from this Scrambled Egg Whites with Spinach and Avocado—it’s an after-workout breakfast for weight loss and a healthy breakfast idea that’s about to become your post-gym favorite! This dish is a light, protein-packed dream: fluffy egg whites deliver pure protein to repair your muscles without the fat, fresh spinach adds a nutrient punch to keep you energized, and creamy avocado brings healthy fats and a rich finish—all coming together in a quick, skillet-made meal that’s as delicious as it is good for you. It’s the perfect recovery bite—fast to whip up after a workout, loaded with the essentials to support your weight loss goals, and so tasty you’ll crave it every morning. Whether you’re shedding pounds, rebuilding strength, or just want a breakfast that’s healthy and feels indulgent, this recipe is a total winner—fluffy, fresh, and guaranteed to make every forkful a light, satisfying delight that keeps you on track!
Scrambled Egg Whites with Spinach and Avocado
Fluffy egg whites, spinach, avocado—post-workout lean fuel.
Ingredients
- 4 large egg whites
- 1 cup fresh spinach
- ½ avocado, sliced
- 1 tsp olive oil
- Salt and pepper to taste
Instructions
- Gear Up for Lean Eats: Grab a skillet, a bowl, and a spatula—this breakfast’s about to recharge you with ease! Picture fluffy, green goodness—let’s dive in with a big, excited grin!
- Separate the Eggs: Crack 4 large eggs—gently separate whites into a bowl, saving yolks for another use! These lean whites are your protein base—ready to scramble!
- Whisk the Whites: Give the egg whites a quick whisk with a fork—beat until slightly frothy! This airy mix is your fluffy secret—light and smooth!
- Heat the Skillet: Drizzle 1 teaspoon olive oil into a non-stick skillet—warm over low-medium heat until it shimmers! That gentle heat’s your ticket to tender eggs—set to go!
- Cook the Eggs: Pour the egg whites into the skillet—let them sit 30 seconds, then stir gently with a spatula! Watch them turn fluffy—cook 2-3 minutes!
- Add the Spinach: Toss 1 cup fresh spinach into the skillet—stir it in with the eggs for 1 minute until wilted! This green boost is quick and vibrant—smells fresh!
- Season It Up: Sprinkle salt and pepper over the mix—start light and taste as you go! These simple flavors pop—give it a final stir!
- Prep the Avocado: Slice ½ avocado—scoop it out and cut into thin wedges or chunks! This creamy fat’s your rich finish—keep it fresh!
- Plate the Dish: Slide the egg-spinach mix onto a plate—top with avocado slices! That lean, green, creamy combo’s ready—looking tasty!
- Serve and Enjoy: Dig in right away—fork up that fluffy, fresh, protein-packed delight post-workout! Eat it hot solo or with tea—it’s your healthy win. Enjoy every light, creamy bite!
Notes
- Cook low—high heat makes egg whites rubbery, so keep it gentle for fluff!
- Wilt spinach fast—overcooking turns it mushy, so just a quick toss!
- Slice avocado last—browns quick, so prep it right before plating for freshness!
Nutrition Information
Yield
1Serving Size
1Amount Per Serving Calories 277Total Fat 20gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 15gCholesterol 0mgSodium 545mgCarbohydrates 11gFiber 7gSugar 2gProtein 17g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
Egg whites are the protein star—3.6 grams of protein and 0 grams of fat per large egg white, they’re low-calorie (17 kcal) and lean. Spinach adds vitamins and minerals—1 gram of protein, 1 gram of carbs, and 2 grams of fiber per cup, it’s low-calorie (7 kcal) and iron-rich. Avocado provides healthy fats—about 15 grams of fat and 2 grams of protein per half, it’s creamy and filling (160 kcal). Olive oil aids cooking—1 teaspoon (4.5g fat), it’s a light, heart-healthy fat. Salt and pepper enhance flavor—negligible macros, they balance the dish.
Variations and Substitutions
Swap egg whites for whole eggs or tofu—whole eggs (6g protein per egg), tofu (10g per ½ cup), adjust fat content. Use kale or arugula instead of spinach—kale (1g protein per cup), arugula (0.5g), both nutrient-packed. Sub avocado with Greek yogurt or hummus—yogurt (5g protein per ¼ cup), hummus (2g), both creamy. Replace olive oil with coconut oil or cooking spray—coconut (4.5g fat), spray (0g), lighter options. Add paprika or hot sauce—flavor boost without calories.
Storage Options
Best enjoyed fresh—store leftovers in an airtight container in the fridge for up to 2 days; avocado may brown but is edible! Reheat in a skillet over low heat for 2-3 minutes with a splash of water, or microwave for 30 seconds—avoid overcooking. Freezing isn’t recommended—texture turns rubbery, so eat fresh or refrigerate short-term.
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