# Components:
→ Eggs
01 - 6 large egg whites
→ Vegetables
02 - 1/2 cup diced bell pepper, any color
03 - 1/2 cup diced zucchini
04 - 1/4 cup diced red onion
05 - 1/2 cup baby spinach, chopped
06 - 1/4 cup cherry tomatoes, halved
→ Seasonings
07 - 1/4 teaspoon salt
08 - 1/8 teaspoon freshly ground black pepper
09 - 1/4 teaspoon garlic powder, optional
10 - 1/4 teaspoon smoked paprika, optional
→ Toppings
11 - 1/2 cup fresh salsa, store-bought or homemade
12 - 1 tablespoon chopped fresh cilantro, optional
→ Cooking
13 - 2 teaspoons olive oil or cooking spray
# Directions:
01 - Heat 1 teaspoon olive oil or cooking spray in a nonstick skillet over medium heat. Add bell pepper, zucchini, and red onion, sautéing for 3 to 4 minutes until slightly softened.
02 - Add spinach and cherry tomatoes to the skillet, cooking for 1 to 2 minutes until spinach becomes tender.
03 - In a mixing bowl, whisk together egg whites with salt, pepper, garlic powder, and smoked paprika if using.
04 - Push cooked vegetables to one side of the skillet. Add remaining 1 teaspoon oil if needed, then pour in whisked egg whites.
05 - Let eggs set undisturbed for 30 seconds, then gently scramble while mixing vegetables throughout until eggs are just set but remain moist.
06 - Remove from heat when eggs reach desired consistency. Divide between serving plates and top with fresh salsa and cilantro.
