Travis London is all about eating and living well — the healthy and chic way — and now, each week, he’ll be sharing tips and recipes right here on OKmagazine.com. This week, Travis shares his recipe for a garden egg scramble!
“Here’s a great way to make your morning breakfast healthy (and delicious!) with a combination of egg whites and fresh vegetables,” Travis tells OK!.
Refreshingly Light Low-Fat Garden Egg Scramble
1 1/2 cups chopped asparagus
2 cups fresh organic baby spinach
6 free range organic egg whites
1/2 chopped fresh basil
1/4 cup rehydrated sun-dried organic tomatoes, diced
1 tsp. cayenne pepper
2 tsps. olive oil
1/2 cup diced onions
2 cloves garlic, minced
8 oz. fresh organic mushrooms, thinly sliced
Prepare a bowl with half ice and half water. Fill a medium saucepan halfway with water and bring to a boil over high heat. Add asparagus and spinach and cook about 2 minutes. Remove vegetables and plunge into bowl of ice water. In a small mixing bowl, mix egg whites, basil, tomatoes and cayenne pepper.
Heat oil in a large skillet over medium heat. Add onions, garlic and mushrooms and sauté until onions are slightly translucent (about 3 to 5 minutes). Whisk in egg white mixture and continue to cook, mixing well to scramble eggs, 3 to 5 minutes more.
Healthy Tip: Egg whites are an inexpensive source for complete protein and are higher in protein and lower in calories compared to a whole egg.
For more tips and recipes from Travis, visit HealthyChicEats.com and sign up for his free daily newsletter.