Peppers And Pesto Egg-white Scramble


Served on wholegrain toast, this low-calorie breakfast is a great way to use leftover egg whites from hollandaise sauce recipes.

YIELD about 2 servings
PREP TIME 10 minutes
COOK TIME 10 minutes

½ tablespoon olive oil
1 red bell pepper, chopped
2 jalapeños, diced
½ red onion, diced
2 garlic cloves, minced
salt and pepper to taste
4 egg whites
2 tablespoons greek yogurt
1 tablespoon pesto sauce
Toast for serving
Hot sauce for serving

1. In a large skillet over medium, warm the olive oil. Sauté the peppers, onions and garlic until softened, about 5–7 minutes. Season with salt and pepper.
2. Meanwhile, beat together the egg whites and yogurt, seasoning with salt and pepper.
3. Stir the pesto into the skillet mixture and add the egg whites. As the whites begin to set, gently stir to scramble them, about 3 minutes.
4. Divide the scramble onto the toast slices and serve immediately with hot sauce, if desired.

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