Egg White and Turkey Sausage Breakfast Scramble

Heat the olive oil in a non-stick skillet over medium-high heat. Add the turkey sausage, breaking it up with a wooden spoon into small crumbles.

Cook the turkey sausage for 4 to 5 minutes until browned and fully cooked through. Remove the sausage from the pan and set it aside on a plate, leaving any light pan drippings behind.

In the same skillet, reduce the heat to medium. Add the diced bell pepper and sliced mushrooms. Sauté for 3 to 4 minutes until the vegetables soften and begin to brown.

Add the chopped baby spinach to the skillet and cook for 1 minute until wilted.

In a medium bowl, whisk together the egg whites, whole egg, salt, and black pepper until well combined.

Return the cooked turkey sausage to the skillet with the vegetables. Pour the egg mixture directly over the top.

Reduce the heat to low. Allow the eggs to set for a few seconds, then gently push and fold the mixture with a spatula to form soft, tender curds.

Remove the skillet from the heat just before the eggs are fully dry to keep them moist. Divide between plates and serve warm.