Volumized Scrambled Egg Whites
Scrambled eggs are a traditional breakfast staple in many homes. And these scrambled egg whites that have been "volumized" may just become your favorite way to make and serve them. Using only a couple of ingredients that most people have on hand, you can have some of the fluffiest, yummiest scrambled eggs you've ever made.
And, because this is scrambled egg whites we're talking about here, you can flavor them how you like and use them in all kinds of applications. Of course, they're delicious by themselves, but you might want to add a side of turkey bacon, or throw them inside a wheat english muffin with some avocado. Or, how about into a breakfast burrito? I mean, go nuts with these. Whatever you might do with your scrambled egg whites, these ones just make it better.
- 1/2 cup riced or finely chopped cauliflower
- 1 1/2 cup plain/organic MuscleEgg egg whites
- 1 large whole egg
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup finely shredded zucchini
Coat a saute pan with non-stick spray and set heat to medium.
Add cauliflower (and optional zucchinto pan and cook for 3-5 minutes until tender.
While cooking veggies, add whole egg and egg whites to a blender. Slowly build speed and whip eggs for 45 seconds to 1 minute until eggs are pale in color and volume has doubled.
Lightly re-spray pan and cooked veggies. Turn heat down to low.
Slowly pour in eggs and gently stir as they continue to cook to desired consistency.
Serve and enjoy!