Egg scramble.

Eggs. I love eggs. For the last two years, my “get off a bad eating track” meal has been an egg white dinner scramble with a side of avocado. Thousands of never-will-be-chicks have perished along my journey to perfect the scramble, and I’ve likely tried every unique vegetable combination available. Adding a side of avocado will increase the fat content of the dish, but avocado is the Gatorade of thirst quenchers; my thirst being for carbohydrates, of course. If you’re looking for a meal that’s quick, fresh and calorically acceptable by my standards, then give scrambles a try.

For two servings: use two whole eggs, one egg white, and a third cup of Wilcox Farms Egg Whites (this is my go-to brand, it’s the most natural tasting and feeling. Feeling. Texture will make or break you, egg substitutes.).

Pan fry some slivers of chicken sausage with garlic and olive oil.

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Cut of vegetables of your choice into dime size pieces. Harder vegetables like broccoli or cauliflower taste better if they’ve been roasted first with salt and pepper.

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Season and saute everything together until soft and all juices have evaporated.

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Create a hole in the middle of your mix and crack two eggs, one egg white and add your egg white substitute. I know it sounds complicated, but it’s perfect.

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See?

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