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Plate of fluffy Bob Evans egg white veggie scramble with spinach, red bell pepper, onion, and crumbled feta, served with toast on a light breakfast table.

Bob Evans Egg White Veggie Scramble

A quick, light, and protein-rich breakfast made with Bob Evans liquid egg whites, bell pepper, onion, spinach, and optional feta. Ready in about 13 minutes and perfect for an easy everyday breakfast.
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings: 2
Course: Breakfast
Cuisine: American
Calories: 130
Ingredients Method Notes

Ingredients
  

  • 1 cup Bob Evans liquid egg whites
  • 1 teaspoon olive oil
  • 1/3 cup diced bell pepper
  • 1/4 cup chopped onion
  • 1 cup baby spinach
  • 2 tablespoons feta cheese optional
  • Black pepper to taste
  • Pinch of salt

Method
 

  1. Heat the olive oil in a nonstick skillet over medium heat.
  2. Add the diced bell pepper and chopped onion. Cook for about 3 minutes, until they begin to soften.
  3. Add the baby spinach and cook briefly until slightly wilted.
  4. Reduce the heat to medium-low and pour the Bob Evans liquid egg whites into the skillet.
  5. Gently stir the egg whites as they begin to set.
  6. Continue cooking until the egg whites are completely set but still soft. Avoid overcooking.
  7. Add feta cheese, if using, and season with black pepper and a pinch of salt.
  8. Serve immediately while warm.

Notes

Cook the egg whites over medium or medium-low heat for the softest texture.
Avoid high heat because it can make egg whites dry and rubbery.
Do not overcook once the egg whites are fully set.
Feta cheese is optional and can be omitted for a lighter version.
You can substitute or add vegetables such as mushrooms or tomatoes, but avoid adding too many watery vegetables.
Nutrition values are estimates and are calculated per serving.