NUTRITION

SERVINGS

INGREDIENTS

5 large Egg Whites (165g)

0.75 link Turkey Sausage (64g)

1/2 medium Bell Pepper (75g)

1 cup raw Spinach (30g)

1/2 cup sliced Mushrooms (35g)

1/4 medium Onion (25g)

1 slice Whole Wheat Toast (28g)

1/2 small Avocado (50g)

PREPARATION

• 1

  Prepare your vegetables by dicing the bell pepper and onion, slicing the mushrooms, and rinsing the spinach thoroughly.

• 2

  Crack the eggs and separate the egg whites into a bowl. Whisk them lightly until slightly frothy.

• 3

  Slice the turkey sausage into small rounds or crumble it if preferred.

• 4

  Heat a non-stick skillet over medium heat. Lightly spray with cooking spray or a small amount of olive oil.

• 5

  Add the diced onion and bell pepper to the skillet and sauté for 2-3 minutes until they start to soften.

• 6

  Add the mushrooms and turkey sausage to the pan, stirring occasionally. Cook for an additional 3-4 minutes until the sausage warms and vegetables are tender.

• 7

  Pour in the egg whites and add the spinach. Gently stir the mixture, allowing the egg whites to set into a scramble. Cook until the eggs are fully set and the spinach wilts, about 2-3 minutes.

• 8

  Toast the whole wheat bread slice to your preferred level of crispiness.

• 9

  For added creaminess and healthy fats, slice the avocado and serve it on the side or top the scramble.

• 10

  Plate your scramble alongside the toast and avocado, and enjoy your balanced, protein-packed breakfast.