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Egg White Scramble for Two



  • 6 egg whites
  • 1/4 cup cream (light or heavy)
  • 1 Tbsp. olive oil
  • 12 garlic cloves, minced
  • 1 cup grape tomatoes, halved
  • 2 cups packed fresh baby spinach
  • avocado, sliced
  • freshly grated Parmesan cheese (optional)
  • fresh chopped parsley (optional)
  • salt + fresh ground black pepper


  1. In a medium bowl combine egg whites with cream. Season with salt and pepper. Whisk together until well mixed.
  2. In a medium non-stick skillet, heat olive oil over medium heat. Add garlic and cook, stirring constantly, for 30 seconds or until fragrant. Add tomatoes and spinach; cook and stir just until spinach is wilted. Remove from skillet to a plate.
  3. Pour egg whites into the skillet and cook without stirring until mixture begins to set around the edges. Using a spatula, gently stir the eggs, forming large soft curds. Continue cooking until egg whites are cooked through but still glossy and moist. Remove from heat.
  4. Serve immediately with spinach + tomatoes, sliced avocado, sprinkle of cheese and sprinkle of herbs.