High-Protein Scrambled Eggs with Summer Vegetables and Baked Potato
A hearty and protein-rich breakfast featuring scrambled eggs and lean turkey sausage, complemented by sautéed bell peppers and onions, served alongside a tender baked potato.
Ingredients
- Bell Pepper100 g
- Onion50 g
- Bell Pepper100 g
- Olive Oil0.8 tsp
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Turkey Sausage120 g
- Egg1 large
- Egg White150 g
- Potato160 g
- Fresh Parsley1 tbsp
Instructions
- 1Step 1
Preheat oven to 200°C (390°F) for the potato, or microwave for 5-7 minutes until tender. Alternatively, boil the potato.
- 2Step 2
Dice the bell pepper and onion. Slice the turkey sausage into rounds.
- 3Step 3
In a non-stick pan, heat the olive oil over medium heat. Add the turkey sausage and cook for 3-4 minutes until lightly browned.
- 4Step 4
Add the diced bell pepper and onion to the pan. Sauté for 4-5 minutes until softened.
- 5Step 5
While vegetables are cooking, whisk together the whole egg and egg whites in a bowl. Season with salt and black pepper.
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