A Healthy Breakfast...

Egg White Scramble with Veggies and Cheese

Base:

6 Egg Whites

2 Tbsp. Milk

Salt and Pepper to taste

1-2 Tbsp. Butter

Add-ins:

1/2 C. Chopped baby bella mushrooms

1/4 C. Chopped baby spinach

1/4 C. Finely chopped leak

1/3 C. Grated Cheddar Cheese

Whisk the egg whites and milk together. Mix in the add-ins and salt and pepper to taste. Melt butter in 12” skillet. When butter is bubbling, pour in egg white mixture. Stir continuously until the mixture is dry and crumbly. Eat immediately. Makes 3-4 servings.

(Notes: I used soy milk and vegan butter, since I have a milk sensitivity. Also, you can use what ever veggies and cheese you have on hand—get creative.)

On the Left: Cooking in a Lodge pan. On the Right: Served with a tortilla for a delicious breakfast.