High Protein Egg Scramble

Featured image with text: cast iron pan with veggie and egg scramble and a wooden spoon on the side, eggs behind it

Packed with savory flavor and nourishing ingredients, this high-protein egg scramble is a filling and tasty way to kick off your morning.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 2

Servings Servings

Calories 313kcal

Author Shelby Stover

Ingredients

½ sweet onion
1 bell pepper
1 large carrot shredded
5 cremini mushrooms
3 egg
1 cup egg whites
1.5 tablespoon coconut aminos
2 tablespoon nutritional yeast
1 tablespoon tallow

Instructions

Prep all the veggies(peel and chop). In a pan, heat one tablespoon of tallow over medium to high heat(depending on your pan).
Put the onions, mushrooms, peppers, and carrots into the pan. Cover and cook for roughly ten minutes, stirring once or twice.
While the veggies are cooking, prep a smaller pan with nonstick spray. Whisk together the eggs and egg whites. Pour the mixture into the pan.
Meanwhile, when the veggies are cooked through, add in the coconut aminos and nutritional yeast. Mix to combine. Cook for 1-2 more minutes until the sauce is absorbed. Then, remove the pan from the heat.
Finish cooking the scrambled eggs and combine them into the veggie mixture. Stir.
Portion onto two plates and top with spinach and avocado if desired.

Video

Notes

If not following the Whole30 diet, you can use soy sauce (confirm it's gluten-free as needed).

The nutritional breakdown does not include any toppings.

Though this recipe has the eggs made in a separate pan, know that you can combine the egg mixture into the same pan as the vegetables and cook them that way as well. Keep stirring to break everything up.

I use tallow as my cooking oil but avocado oil works as well.

Nutrition