Healthy Scrambled Egg Whites

Scrambled egg whites are light and fluffy like a cloud and is loaded with garlic sautéed spinach and juicy bursting cherry tomatoes.

Prep Time: 10 minutes
Cook Time: 7 minutes
Servings: 3 servings

Ingredients
10 egg whites (use yolk in other recipes like cake or brownies)
3 tablespoon whole milk
1 tablespoon olive oil
2 cloves garlic
½ teaspoon red chili flakes
Salt and pepper to taste
2 cups baby spinach, tightly packed
2 cups cherry tomatoes, halved
1 tablespoon Parmesan cheese, optional
Avocado to serve


Instructions

1. Start by separated egg whites from egg yolk. Use egg yolk in other recipes like cake or brownies. Add sea salt and freshly cracked pepper into egg whites along with milk.
2. Beat with a whisk well until egg whites are frothy.
3. In a non-stick skillet (or use well-seasoned cast iron skillet) heat olive oil.
4. Add minced garlic, red pepper flakes. Stir and cook for 30 seconds.
5. Add halved cherry tomatoes, baby spinach. Season with salt and pepper.
6. Stir cook for a minute or 2 until spinach is wilted and cherry tomatoes turn soft.
Note – you can add whisked egg whites at this stage with spinach and tomatoes and mix it all together so cook separately. I prefer them separate.
7. Remove cooked spinach and tomatoes onto serving plate.
8. To the same skillet drizzle little more olive oil. Add white eggs. Reduce heat to medium.
9. Wait for few seconds for the base of the eggs to settle.
10. Now using rubber or silicone spatula gently sweep the egg around and fold. This will move the cooked eggs from the base onto the top, allowing raw eggs at the top to spread down and prevent eggs from over cooking.
11. It’s crucial to move the eggs gently by moving around and folding it and pausing for 2 to 3 seconds between folds to allow eggs to cook.
12. As you scoop and gently fold the eggs it forms a pile of soft curd.
13. Cook scrambled egg whites until cooked through but will still be glossy, moist and fluffy like a cloud! Doesn’t take long to cook.
14. Immediately transfer to serving plate along with spinach and cherry tomatoes and avocado on the side.
15. If you prefer, you can sprinkle little (I used about 1 teaspoon) grated parmesan cheese on top while it’s still hot and serve immediately!

For useful info and more details click on detailed recipe link shared below.

Detailed Recipe Link - https://www.currytrail.in/scrambled-e...