These delicious Mexican scrambled egg whites are a satisfying and nutritious way to start the day. Healthy and naturally gluten free, this dish is certainly much better tasting than a bowl of cereal. For another healthy breakfast option check out these no flour banana pancakes.
We always have eggs on hand so making these Mexican style scrambled egg whites is convenient. It is a regular in our breakfast rotation. It’s so easy to make. Another way to use egg whites is for avocado egg white toast.
Fluffy and delicious scrambled egg whites are done in just 15 minutes making it a perfect weekday breakfast.
Use fresh eggs as much as possible. Using farm fresh, high quality eggs make all the difference in dishes.
They will usually come out fluffier, creamier and thicker than generic, commercial variety.
Separate the yolk from the whites and you’ve got yourself a protein packed, low calorie, low fat and low cholesterol base ingredient.
Protein helps the body build strong muscles and maintain muscle mass as you age and everything else lends to good heart-health.
- 1/4 onion (sliced)
- 1 jalapeno, chopped,
- 1 roma tomato, chopped,
- 6 egg whites,
- 1 tbsp. olive oil
The addition of veggies greatly enhances the dish. It is easy-to-customize as well. Want it spicier? Substitute the jalapeño for a serrano pepper. If you don’t want it too spicy remove the seeds and veins to taper the heat.
You can definitely substitute whatever toppings you have in your pantry. Add in meats, vegetables, cheeses that you want to clear from the fridge. Anything goes!
How to make the best Mexican scrambled egg whites at home.
First crack the eggs and separate the whites from the yolks. Check out these yolk recipes for ways to use the leftover yolks.
Beat the egg whites with a fork for a minute and season with salt.
Heat up the olive oil in a non-stick skillet over medium heat. Once hot add the sliced onion and jalapeño.
Sauté them until softened. Next add the tomato and continue to cook for about 5 minutes.
Next turn the heat to medium low and add the egg whites to the skillet.
Gently scramble the eggs until cooked through this will take about 4 minutes.
Once finished check for salt and add some if needed.
What can I add to egg whites?
Customize this recipe to suit your preference. Instead of using onion, tomato and jalapeño try throwing in some fresh greens like spinach or kale or add in crisp bell peppers.
Sprinkle with cheese and cilantro on top for garnish. It’s totally up to you. You can definitely use up leftover ingredients or whatever else that you have on hand!
What is good to eat with egg whites?
Lately, my family and I have been enjoying this Mexican twist to scrambled egg whites for our daily breakfasts with some jam and toast or refried beans.
Sometimes I serve it with fresh fruit on the side for an even healthier breakfast. Likewise enjoy it as a healthy, tasty alternative to your usual brunch or lunch options.
Egg white scramble with veggies
Don’t skimp on your family’s nutrition! Start your day right with these healthy Mexican style scrambled Egg Whites. I’d love to hear your thoughts on this recipe in the comments below and don’t forget to leave it a rating. Thanks for visiting!
Scrambled Egg Whites Recipe (Mexican Style)
Try these easy and delicious Mexican style scrambled egg whites for a healthy and flavorful breakfast.
- 1/4 of a white onion sliced
- 1 jalapeno chopped
- 1 roma tomato chopped
- 6 egg whites
- 1 tbs olive oil
First crack the eggs and separate the whites from the yolks. Beat the egg whites with a fork for a minute and season with salt.
Heat up the olive oil in a non-stick skillet over medium heat. Once hot add the sliced onion and jalapeño. Sauté them until softened. Next add the tomato and continue to cook for about 5 minutes.
Next turn the heat to medium low and add the egg whites to the skillet. Gently scramble the eggs until cooked through this will take about 4 minutes.
Serve and enjoy.