Prepare the Ingredients: Finely chop the broccoli florets and dice the orange bell pepper into small, uniform pieces to ensure even cooking. Roughly chop the fresh spinach.

Whisk the Egg Mixture: In a mixing bowl, crack the two whole eggs and add the four egg whites (or liquid whites). Add the garlic powder and fresh black pepper. Whisk briskly until the yolks and whites are fully integrated and slightly frothy.

Heat the Skillet: Warm a 10-inch non-stick skillet over medium heat. Once heated, lightly coat the surface with cooking spray.

Set the Base: Pour the egg mixture into the skillet. Allow it to sit undisturbed for 45-60 seconds until the bottom and edges just begin to set.

Cook Vegetables: Add the chopped broccoli and diced bell pepper to the pan. Cook for approximately 2 minutes, gently stirring occasionally, until the vegetables soften slightly but retain their bright color.

Fold and Finish: Add the chopped spinach and stir to wilt. Sprinkle the sharp cheddar cheese over the eggs. Continue to cook, folding the mixture gently with a spatula for another 3-4 minutes, or until the eggs are fully cooked but still moist.

Toast: While the scramble finishes, toast the whole wheat bread slices until golden brown.

Serve: Divide the scramble evenly onto two plates, garnishing with fresh chives. Serve immediately with the warm toast, a side of salsa, and the thawed mango cubes.