Healthy Breakfast Recipe

Prep vegetables

Clean mushrooms with a damp towel and slice thinly. If using fresh red bell pepper, core, seed and thinly slice; if using jarred, drain and slice. Rinse baby spinach and spin or pat dry. Mince garlic.

Heat pan

Place a nonstick skillet over medium heat and add 1 tablespoon olive oil. When oil shimmers, add the sliced mushrooms. Sauté mushrooms for 4–5 minutes until they release moisture and begin to brown.

Add garlic and peppers

Add the minced garlic and sliced roasted red pepper to the mushrooms. Sauté 1–2 minutes until garlic is fragrant, stirring to prevent burning.

Wilt spinach

Add the spinach to the pan in handfuls. Cook 1–2 minutes, stirring, until fully wilted and any excess moisture has mostly evaporated. Season the vegetable mixture with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Transfer vegetables to a plate and keep warm.

Cook egg whites

Reduce heat to low–medium and lightly coat the same skillet with cooking spray or 1 teaspoon oil. Pour in the 6 egg whites (beat lightly in a bowl first if preferred). Let them set briefly at the edges, then gently stir and fold with a silicone spatula. Season with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Cook until mostly set but still slightly moist, about 2–3 minutes.

Combine and melt cheese

Return the sautéed vegetables to the skillet, folding them into the egg whites. Sprinkle the 1 ounce shredded low-fat mozzarella evenly over the mixture. Cover the skillet with a lid for 30–60 seconds to allow the cheese to melt without overcooking the eggs. Remove from heat when cheese is melted and eggs are just set.

While the cheese is melting, mash 1/2 a ripe avocado in a small bowl with 1/2 teaspoon lemon or lime juice and 1/8 teaspoon salt. Adjust seasoning to taste. Slice or dollop the avocado on top of the scramble immediately after removing from the heat.

Toast 1 slice of whole-grain bread to desired crispness. If using, spread 1 teaspoon butter or an alternative lightly. Plate 1 cup of fresh mixed fruit alongside the toast. Serve the scramble hot with the avocado on top and the fruit and toast on the side.