Egg White and Veggie Scramble with Rye Toast

Ingredients

• Egg whites 6 large
• Onion 1/4 cup
• Tomatoes 1/2 cup
• Bell peppers 1/2 cup
• Olive oil 1 tsp
• Rye bread 2 slices

Method

1. Prepare the vegetables. Wash the tomatoes and bell peppers thoroughly. Dice the tomatoes and bell peppers into small, even pieces. Peel and chop the onion finely. Set all vegetables aside in separate bowls.
   Tip: Cut vegetables into similar sizes to ensure even cooking.
2. Toast the rye bread. Place two slices of rye bread in a toaster or toaster oven. Toast until golden brown and crisp, about 3-5 minutes depending on your toaster.
   Tip: Toast bread while preparing the vegetables to save time.
3. Heat the olive oil. Place a non-stick skillet or frying pan over medium heat. Add 1 teaspoon of olive oil and allow it to warm for about 30 seconds until it shimmers but does not smoke.
   Tip: Use medium heat to avoid burning the oil.
4. Sauté the onion. Add the chopped onion to the heated oil. Stir frequently and cook for about 2-3 minutes until the onion becomes translucent and fragrant.
   Tip: Keep stirring to prevent the onion from browning too much.
5. Add bell peppers and tomatoes. Add the diced bell peppers and tomatoes to the pan with the onions. Cook together for another 2-3 minutes, stirring occasionally, until the vegetables soften slightly but still retain some texture.
   Tip: Do not overcook to keep the veggies fresh and colorful.
6. Add egg whites and scramble. Pour the 6 large egg whites evenly over the sautéed vegetables in the pan. Allow them to sit undisturbed for about 20 seconds, then gently stir and fold the mixture with a spatula. Continue cooking and stirring occasionally until the egg whites are fully cooked but still moist and fluffy, about 2-3 minutes.
   Tip: Cook on medium-low heat to avoid rubbery eggs.
7. Serve. Transfer the egg white and veggie scramble onto a plate. Serve immediately with the toasted rye bread on the side.
   Tip: Enjoy while the toast is still warm and the scramble is fresh.

Pro tips

• Use a non-stick skillet to cook the egg whites easily without sticking.
• For extra flavor, sprinkle a pinch of salt and pepper on the scramble while cooking.