Holy crap, tomorrow is Thanksgiving! I told you guys about my Thanksgiving tradition but I do have to confess my tree is already up. I KNOW! I’m officially that person that put their tree up before Thanksgiving. But you know, I just sort of figured that if the Cubs could win the World Series, Donald Trump could become President and I could go to a pizza place and only order a salad (yep, for real, that happened last week!), well, to hell with it. I could put up my Christmas tree and it just wouldn’t be the strangest thing that’s happened over the last month.
In my defense, I put it up last weekend, so technically there was less than a week until Turkey Day. The truth is that I bought the most adorable new ivory faux fur holiday tree skirt and I couldn’t wait to use it. Further signs I’m firmly approaching 34 in just over a month – new holiday tree skirts are my jam.
Other signs I’m approaching 34? My waistline. Argh! I’m actually doing better and into some good, healthy habits, but the inches and weight don’t come off nearly as fast as they used to.
It’s meals like this Spinach, Tomato & Egg White Scramble that keep me on track. One thing that my 30s has taught me is that vegetarian meals can actually be really good, and this one is no exception.
The veggies and eggs though – they really fill you up! It’s not as if I didn’t think I would like meatless meals when I was in my 20s, it was more a preconceived notion that there was no way it would keep me full. And while I know that most of my meals will have meat and I simply wouldn’t want to be vegetarian, I also know it’s okay for me to love, cook, and enjoy a good vegetarian meal.
So here I am, chopping, dicing and seasoning these amazing vegetables, wishing I would have embraced this more in my 20s, but not looking back.
You really can use your own lineup of veggies in this recipe; like most of my recipes I think alternative’s are key. Sometimes you get home and realize that you don’t have an ingredient, or you want to throw something together quick and need to improvise. Variety is, after all, the spice of life, right?
I do happen to think this veggie combination is fantastic though. The minced garlic and shallots are a MUST. The flavor they provide in this dish is key. And bonus – your kitchen is going to smell amazing.
I personally always under estimate how much eggs are going to fill me up. I’ll start to cook them and think “there is no way that only 2 eggs is going to be enough!” so then I add two more eggs and I sit down to eat and wouldn’t you know – I can only make it through half of the eggs. Every. Single. Time.
I am painstakingly making myself be realistic about how much I’m cooking when I’m making eggs, but honestly, I end up throwing away eggs more often than not, which drives me crazy because I hate being a food waster. But note that the egg whites called for in this recipe are actually proper servings.
I hope you enjoy this dish, and I’d love to hear what you think if you try it! It’s the perfect post-Turkey Day healthy meal after you’ve indulged and had one? two? three? meals!
Have you checked out my 2016 Holiday Gift Guide? I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life!
Yields 2 bowls
20 minPrep Time
10 minCook Time
30 minTotal Time
- 1 1/2 c. egg whites
- 1 large tomato, chopped
- 1 c. baby spinach, packed then chopped
- 1 c. mushrooms, cleaned, rinsed and chopped
- 1 bell pepper, diced
- 1 medium shallot, diced
- 4 cloves of garlic, minced
- 2 tbsp. olive oil
- 1 tsp. pepper
- 1 tsp. salt
- 1 tsp. garlic powder
- In a wok or large saute pan heat the olive oil over medium-high heat until the oil is hot and shimmering.
- Add all of the veggies and season with salt, pepper and garlic powder.
- Cook for 2-3 minutes, stirring constantly, then make an empty circle in the middle of the pan. Pour the egg in the hole and cook for 2-3 minutes, or until the egg starts to whiten.
- Break up the egg and stir it into the mixture, cooking for another 2 minutes.
- Divide the scramble between two bowls and enjoy!