Instructions

• Heat 1 tablespoon olive oil in a nonstick frying pan over medium heat until the oil is shimmering.
• Add 2 teaspoons chopped garlic and sauté, stirring, until lightly golden, about 30 seconds. Do not let the garlic burn.
• Stir in 1/2 teaspoon dry parsley, 1/2 teaspoon dry rosemary, and 1/2 teaspoon dry oregano and cook for 5–10 seconds to release their aroma.
• Immediately pour in 8 egg whites and reduce the heat to medium-low.
• Season with salt to taste and 1/8 teaspoon ground black pepper.
• Continuously stir the egg whites with a heatproof spatula, scraping the bottom and folding the eggs to form small, even curds and prevent lumps.
• When the egg whites are mostly set but still slightly glossy and moist (they will finish cooking from residual heat), turn off the heat.
• Transfer the scrambled egg whites to a plate and serve immediately.