Low-Calorie Egg White Veggie Scramble
A breakfast that eats big and lands light. Egg whites bring the protein, one whole egg brings the richness, and a pan of vegetables makes it a real plate instead of a sad diet meal.
You need
- 1 nonstick pan
- 1 bowl
Ingredients
For 1 serving
- 200 g (6.8 fl oz) liquid egg whites (about 6 whites)
- 1 whole egg
- 1 handful spinach
- 1/2 red pepper, diced
- 4 cherry tomatoes, halved
- 30 g (1 oz) feta, crumbled
- 1 tsp olive oil
- salt, pepper and chili flakes to taste
- 1 slice wholegrain toast (optional)
How to cook
Whisk the egg whites with the whole egg and a good pinch of salt and pepper until fully combined.
Heat the olive oil in a nonstick pan over medium heat and soften the pepper for 2 minutes.
Add the tomatoes and spinach and cook for 1 minute until the spinach just wilts.
Pour in the eggs and let them sit for 10 seconds, then push them gently from the edges to the center.
Low and slow is the trick. Egg whites turn rubbery on high heat, so keep it gentle and pull the pan off just before they look done.
When the eggs are softly set but still glossy, fold through the feta and kill the heat.
Season with chili flakes and serve, with a slice of wholegrain toast if you want a bigger plate.
Why it fits a lose weight goal
- 38g protein for 420 kcal makes this one of the most filling low-calorie breakfasts you can make, thanks to the egg whites.
- The single whole egg and the feta add just enough fat to keep it satisfying rather than austere.
- Everything is auto-sized to your target, no counting required. Tell Pann the one thing you have and it builds the meal around it, sized to your goal, then walks you through it.
Cooking guides
Pann is your AI cooking assistant: tell it what you've got and it builds the meal around it, quietly sized to your lose weight goal. No food database, no log spiral.