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Home > Greek egg white scramble

Greek egg white scramble

Recipe Information

Servings 2
Preparation Time 25 Minutes
Cook Time 10 Minutes
Total Time 35 Minutes
Difficulty Easy
Main Ingredient Egg Whites
Category Eggs
Meal Breakfast; Brunch; Lunch
Type Main Dish; Side Dish
Cuisine Greek
Cook Method Saut�ing
Diet Low Calorie; Low Carb; Low Cholesterol; High Protein; Vegetarian; Gluten Free


  • 6 large eggs, separated

  • 1/2 package frozen spinach, cooked

  • 4 medium mushrooms, chopped

  • 4 tablespoons feta cheese, crumbled

  • 1 tablespoons low-fat butter substitute 

  • Salt and black pepper to taste



  • In a large bowl, separate the egg whites from the yolks. Discard the yolks or save for another use. Add 2 tablespoons of water; add salt and pepper to taste. Using a fork, beat the eggs whites until broken down.

  • Microwave half a package of frozen spinach according to the package directions. Allow it to cool. Squeeze the excess water from the spinach.

  • Cook the mushrooms in a large skillet using 1 teaspoon of vegetable oil, until soft. Remove and set aside. Heat the same skillet on medium heat, melt the butter substitute, add the beaten egg whites, and scramble.

  • A few minutes before the egg whites are set, add the spinach and mushroom, and heat through. Sprinkle the feta cheese on top of the scramble.


Nutrition (per serving)

  • Calories: 179 cal

  • Total fat: 11g

  • Saturated fat: 6g

  • Polyunsaturated fat: 2g

  • Monounsaturated fat: 3g

  • Cholesterol: 25mg

  • Sodium: 544mg

  • Potassium: 236mg

  • Carbohydrate: 3g

  • Fiber: 1g

  • Sugars: <1g

  • Protein: 18g