Mediterranean Tomato-Corn Egg White Scramble Bowls

Sunny Mediterranean mornings inspire this bright scramble, where sweet corn meets juicy heirloom tomatoes in the skillet. Fluffy egg whites fold in with wilted spinach, then land under briny feta, Kalamata olives, and fresh dill.

Serves 3 · 12 min prep · 12 min cook

Estimate for one serving

• 345 cal
• 32g protein
• 18g carbs
• 16g fat

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Ingredients

• 12 large (or 1 1/2 cups) egg whites
• 3 whole eggs
• 1 1/2 cups fresh sweet corn kernels
• 2 cups cherry heirloom tomatoes
• 3 cups baby spinach
• 1/2 cup crumbled feta
• 1/3 cup sliced Kalamata olives
• 1/2 English cucumber
• 3 Tbsp chopped fresh dill
• 3 Tbsp extra-virgin olive oil
• 1 lemon
• 1 garlic clove
• 1 tsp dried oregano
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1/3 cup plain Greek yogurt

Instructions

1. 1Halve the cherry heirloom tomatoes and dice the cucumber. Toss them in a bowl with a drizzle of olive oil, half the dill, a squeeze of lemon, salt, and pepper; set the quick salad aside.
2. 2Heat olive oil in a large nonstick skillet over medium-high heat. Add the sweet corn and cook, stirring only occasionally, until lightly charred in spots, about 4 minutes; push to the side of the pan.
3. 3Add the spinach to the empty side of the skillet and wilt it for 1 minute with salt and the minced garlic. Stir everything together, then transfer the vegetables to a plate.
4. 4Reduce heat to medium-low. Whisk the egg whites with the whole eggs, oregano, salt, and pepper until frothy. Add a little more oil to the skillet if needed.
5. 5Pour in the egg mixture and let it sit 20 seconds, then gently push and fold with a spatula into soft curds, cooking only until just set and still slightly glossy, about 2–3 minutes total. Fold the warm corn-spinach mixture back in at the end.
6. 6Divide the scramble among three bowls. Top each with a spoonful of Greek yogurt, the tomato-cucumber salad, crumbled feta, and sliced olives.
7. 7Finish with remaining fresh dill, an extra drizzle of olive oil, and a final squeeze of lemon. Serve warm so the feta softens slightly into the eggs.