Egg White and Vegetable Skillet Scramble

Heat the olive oil in a nonstick skillet over medium heat and add the diced bell pepper, cooking for 3 minutes until slightly softened.

Add the halved cherry tomatoes and baby spinach, cooking for 1-2 minutes until the spinach wilts.

Pour the egg whites into the skillet and season with the salt and black pepper.

Cook, stirring gently, for 3-4 minutes until the egg whites are just set.

Serve the scramble immediately while hot.