Try this Chicken Sausage and Egg White Scramble recipe, or contribute your own.
Suggest a better descriptionInstructions
In a bowl, whisk together the eggs, milk, salt, and pepper. Continue whisking until the eggs are nice and frothy. Set aside.
In a large skillet over medium heat, warm the olive oil.
Add the sausages and brown 1 minute on each side.
Add the tomato and cook, stirring, about 1 minute.
Reduce the heat to medium-low, add the egg mixture and cook without stirring, until the eggs just begin to set, about 1 minute.
Using a heatproof rubber spatula, gently push the eggs around letting any uncooked egg run onto the bottom of the pan.
When the eggs are about half-cooked, after 1 to 2 minutes more, add the spinach, kale, half of the chopped basil, and cheese.
Stir gently to combine and continue cooking until the eggs are completely set but are still moist, about 1 minute more.
top with basil
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (573g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 694 | ||
Calories from Fat: 338 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.6g | 50 % | |
Saturated Fat 11.5g | 58 % | |
Monounsaturated Fat 12.8g | ||
Polyunsanturated Fat 10.3g | ||
Cholesterol 79.4mg | 24 % | |
Sodium 1645.9mg | 57 % | |
Potassium 1411.7mg | 37 % | |
Total Carbohydrate 50.4g | 15 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 42.4g | ||
Protein 39.2g | 56 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 694
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