Who doesn’t love or need a quick nutritious breakfast sometimes? I know I do! This egg white and spinach recipe is quick to make and gives you a jump start to your day with iron, protein, Vitamin A, C, K and folate.

Who’s NOT busy these days?

I love writing flexible recipes that can work a variety of ways. I know that mornings can get busy and it can be so easy to grab a frozen pancake and go on your way. But, that won’t fill you up and give you sustained energy for the morning.

Scramble this up, or make it into an omelet if you have the skills. My omelet game is a work in progress…

This egg white and spinach recipe is versatile, using more or less of the egg whites, depending on how hungry you are. Same with the spinach. Frozen spinach or fresh spinach work equally well. If you need a recipe for sauteeing spinach, check it out here.

Sometimes people worry about frozen veggies not being as beneficial or full of nutrients as the fresh stuff. But, actually they can be just as good or better. Frozen veggies are typically frozen at the time they are picked or harvested and will freeze in the nutrients. Fresh veggies may travel to you from across the country, or another country and be subjected to swings in temperatures that can cause a loss of their nutrients.

Pack an additional Vitamin B12 punch with Nutritional Yeast if it something that you need, or works with you during the first few phases of your LEAP program.

Think you may have a food sensitivity?

The LEAP program has helped so many with food sensitivities (my and my family included) heal their gut and reduce inflammation and allow for so many more benefits. Curious if you may have food sensitivities? Many people are sensitive to foods and don’t even realize it. Check out my site at www.rdnutritionconsulting.com to learn more.


Scrambled Egg White and Spinach

Kate Ricciardi, DPT RDN CLT
Easy Scrambled Egg White and Spinach 
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course Breakfast, Dinner
Cuisine American
Servings 1 Person
Calories 200 kcal


  • 3 Tbsp Egg Whites
  • 1 Cup Spinach (Fresh or Frozen)
  • 1 Tsp Oil (Avocado and Olive have been tried for this recipe)
  • 1 dash Salt (to taste)
  • 1 Tbsp Nutritional Yeast (Optional)


  • Preheat skillet on stovetop with 1 tsp oil. 
  • Add in 1 cup spinach and sautee until reduced. (Use more or less to your preference).  Check out the sauteed spinach recipe here for simple steps. 
  • Optional step:  Once spinach is sauteed, add in 1 Tbsp nutritional yeast for an added boost of Vitamin B12. 
  • Once combined, add in 3 Tbsp egg whites. 
  • Mix and scramble until reaching 165’F. 
  • Remove from pan and serve. 
  • Enjoy!
Keyword breakfast, egg white, food sensitivities, gluten free, scrambled egg, spinach