Goat cheese, tomato, and parsley are a perfect combination in this egg white scramble, but you can get creative and make this recipe your own.
Substitute the same amount of feta cheese for the goat cheese if you prefer.
Other fresh herbs like basil, cilantro, or chives can be used instead of parsley. Instead of tomatoes, try chopped zucchini, asparagus, or broccoli.
Egg-White Scramble With Goat Cheese, Tomato, and Parsley
This high-protein breakfast made with egg whites, goat cheese, and tomato is quick and easy to whip up in the morning.
- 8 large egg whites (1 cup)
- 1 dash sea salt (or Himalayan salt)
- 1 dash ground black pepper
- 1 tsp. olive oil
- 1 medium tomato, chopped
- 1 Tbsp. Italian parsley, finely chopped (or 1 tsp. dried parsley)
- 2 Tbsp. crumbled soft goat cheese (½ oz.)
Combine egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
Heat oil in medium nonstick skillet over medium-low heat.
Add egg mixture; cook slowly, stirring frequently, for 3 to 4 minutes, or until eggs are almost set.
Add tomato and parsley. Sprinkle with cheese; cook for 1 minute or until eggs are fully cooked.
The Nutrition Facts box below provides estimated nutritional information for this recipe.
2B Mindset Plate It!
A great protein and accessory as part of breakfast.
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Photo by Kirsten Morningstar