Egg White and Pepper Jack Breakfast Bowl

This is a small, fast bowl of spicy scrambled eggs built for a real morning. One whole egg plus a carton of egg whites keeps it light but packed with protein, while diced jalapeño and a little pepper jack cheese bring heat and flavor without any cream or extra fat. It cooks in one pan in under ten minutes, so it's an easy weekday breakfast that doesn't sit heavy.

Ingredients

• 0.75 cupliquid egg whites, from a carton
• 1 largeegg
• 1 smalljalapeño, diced, seeds removed for less heat
• 0.25 cuppepper jack cheese, shredded
• 1 tspolive oil
• 0.125 tspsalt
• 1 pinchblack pepper

Method

1. Whisk the egg whites, whole egg, salt and black pepper together in the mixing bowl.
2. Heat the olive oil in the pan over medium heat and add the diced jalapeño. Cook for 1 minute, stirring, until it softens slightly. 1:00
3. Pour in the egg mixture and scramble gently, stirring often, until mostly set but still a little wet, about 2 minutes. 2:00
4. Sprinkle the pepper jack cheese over the eggs and stir just until melted and the eggs are fully set, about 30 seconds. 0:30
5. Scoop into a bowl and eat right away while hot.