Lean & Green Recipe

Prep vegetables

Wash mushrooms, tomato, green pepper, and onion. Trim mushroom stems and slice mushrooms thinly. Dice tomato into 1/4-inch pieces, finely dice the onion, and seed and dice the green bell pepper into small pieces.

Heat pan

Place a nonstick skillet over medium heat and add 1 tablespoon olive oil. Heat until shimmering but not smoking (about 1 minute).

Cook vegetables

Add the diced onion to the pan and cook, stirring, for 2 minutes until starting to soften. Add the sliced mushrooms and green pepper; cook 3–4 minutes more until mushrooms release moisture and vegetables are tender. Season with 1/8 tsp salt and a pinch of black pepper while cooking.

Add tomato and seasonings

Stir in the diced tomato and sprinkle garlic powder, the remaining 3/8 tsp salt, and remaining black pepper. Cook 30–45 seconds just to warm the tomato and combine flavors; avoid breaking the tomato down too much.

Add egg whites

Pour 1.5 cups liquid egg whites evenly over the cooked vegetables. Allow the egg whites to set at the edges for 10–15 seconds, then gently stir with a spatula, scraping the pan bottom and folding the eggs until softly scrambled and fully set but not dry, about 2–3 minutes total.

Finish with cheese and herbs

Sprinkle 1/4 cup shredded cheddar over the hot eggs and fold once until cheese starts to melt (about 30 seconds). Taste and adjust seasoning. Remove from heat and sprinkle thinly sliced chives if using.

Halve and pit half an avocado. Scoop the flesh into a small bowl and mash with a fork until slightly chunky. Stir in 1/2 tablespoon fresh lime juice, 1/8 tsp salt, 1/16 tsp black pepper, and red pepper flakes if using. Taste and adjust seasoning. Keep covered until serving.

Cook potatoes or hash browns

If using diced breakfast potatoes: heat a separate skillet over medium-high with 1 tablespoon oil, add the diced potatoes (about 1 cup), season with salt and pepper, and cook, stirring occasionally, until golden and tender, about 10–12 minutes. If using frozen hash browns: cook according to package or pan-fry in 1 tablespoon oil over medium-high until crisp and golden, about 6–8 minutes per side for formed patties or 8–10 minutes for shredded hash, flipping as needed.

Toast or fruit

If serving toast: toast 1 slice of bread to desired doneness, spread 1 teaspoon butter while hot. If serving fresh fruit: portion about 1/2 cup mixed berries or sliced melon into a small bowl and chill until serving.

Plate and serve

Spoon the egg white scramble onto the plate. Place the smashed avocado alongside or on top of the eggs. Add the chosen potato side and toast or a small bowl of fruit. Garnish with extra chives or a light sprinkle of red pepper flakes if desired. Serve immediately.