High Protein Egg White Scramble
- Cook Time: 15 minutes
- Total Time: 15 minutes
- Diet: Keto, Low-Carb
Ingredients
Scale
- 1 cup liquid egg whites (or whites from 6 large eggs)
- 1/2 cup fresh baby spinach, chopped
- 1/4 cup bell peppers, finely diced
- 2 tablespoons red onion, minced
- 2 ounces lean turkey breast or turkey sausage, cooked and crumbled
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
- Olive oil spray or 1 teaspoon avocado oil
- Optional: 1 tablespoon nutritional yeast or low-fat feta cheese
Instructions
- Prep the Vegetables: Start by washing and dicing your bell peppers and red onion into small, uniform pieces. Chop the baby spinach roughly so it incorporates easily into the eggs without clumping together. Having everything ready before you turn on the stove ensures nothing burns.
- Sauté the Aromatics: Place a non-stick skillet over medium heat and lightly coat it with olive oil spray. Add the onions and bell peppers to the pan. Sauté for about 3 to 4 minutes until the onions are translucent and the peppers have softened slightly. If you are using pre-cooked turkey sausage, add it now to heat through.
- Whisk and Pour: While the vegetables are cooking, pour your egg whites into a small bowl. Add the garlic powder, salt, and pepper. Use a fork or whisk to beat the whites until they are slightly frothy. This air helps make the scramble fluffier once it hits the heat.
- Scramble the Eggs: Turn the heat down to medium-low. Add the chopped spinach to the pan and let it wilt for 30 seconds. Pour the seasoned egg whites over the vegetables. Use a silicone spatula to gently push the cooked edges toward the center. Continue moving the eggs slowly until they are set but still look moist.
- Final Seasoning: Remove the pan from the heat just before the eggs look completely dry, as they will continue to cook for a moment from the residual heat. Sprinkle with nutritional yeast or feta if desired, and give it one last gentle toss.