Egg White Veggie Scramble with Turkey Sausage and Sourdough Toast
Prep 5 min, Cook 10 min, Total 15 min, Serves 1
Ingredients
Method
- 1Heat the olive oil in a large nonstick skillet over medium heat. Add the diced bell pepper and sliced turkey sausage and cook 2 to 3 minutes, until the sausage is lightly browned and the pepper softens.
- 2Add the spinach and cherry tomatoes. Cook 1 minute, stirring, until the spinach wilts and the tomatoes just start to soften.
- 3In a bowl, whisk the egg whites and whole egg with a pinch of salt, black pepper, and garlic powder. Pour over the vegetables in the skillet.
- 4Cook gently, pushing the edges toward the center with a spatula and folding the eggs over, until just set and still soft, 2 to 3 minutes. Do not overcook.
- 5Crumble the feta over the scramble, toast the sourdough, and serve the scramble alongside the sausage and toast.
Nutrition per serving
| Ingredient | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| egg whites | 200 g | 104 | 21.8 g | 1.5 g | 0.3 g |
| whole egg | 50 g | 72 | 6.3 g | 0.4 g | 4.8 g |
| cooked turkey breakfast sausage | 60 g | 118 | 14.3 g | 0.0 g | 6.3 g |
| fresh spinach | 30 g | 7 | 0.9 g | 1.1 g | 0.1 g |
| cherry tomatoes | 60 g | 11 | 0.5 g | 2.3 g | 0.1 g |
| red bell pepper | 40 g | 10 | 0.4 g | 2.4 g | 0.1 g |
| feta cheese | 20 g | 53 | 2.8 g | 0.8 g | 4.3 g |
| sourdough bread | 45 g | 122 | 4.9 g | 23.4 g | 1.1 g |
| olive oil | 5 g | 44 | 0.0 g | 0.0 g | 5.0 g |
| Total | 541 | 52 g | 32 g | 22 g |
Values are estimates from USDA FoodData Central. Actuals vary by brand and portion.
