Egg White Breakfast Scramble with Turkey Sausage
35g protein, 8g fat, 280 calories — the ratio you actually want.
Method · 7 steps
- 1
Heat a nonstick skillet over medium-high. Crumble in the turkey sausage and cook 4 minutes breaking into pea-sized bits until browned. Transfer to a plate.
- 2
Reduce heat to medium. Add bell pepper and onion to the same pan. Cook 3 minutes until softened. Add spinach and cook 30 seconds until wilted. Transfer to the sausage plate.
- 3
Reduce heat to LOW. This is non-negotiable for egg whites.
- 4
Add butter to the pan. Once foaming, pour in egg whites. Season with salt and pepper.
- 5
Stir constantly with a silicone spatula, scraping the bottom and folding. Do not walk away. Egg whites are done in 2 minutes — they will still look slightly wet when you pull them off.
- 6
Fold in the cooked sausage and veggies. Top with feta if using.
- 7
Plate immediately. Garnish with chives and hot sauce.
Chef's notes
- →Medium-high for the sausage, LOW for the whites — rubbery egg whites come from high heat.
- →Pre-dice veggies the night before and store in a zip-top bag for a 5-minute weekday cook.
- →Hot sauce isn't optional if you want flavor — egg whites are bland on their own.
Storage
Best fresh. Egg whites rubber-ize in the fridge.
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