Scrambled Egg Whites with Smoked Turkey and Salsa

Ingredients

• Egg whites 5 large
• Smoked turkey slices 50 g
• Salsa 2 tbsp
• Corn tortilla 1 small

Method

1. Prepare Ingredients. Gather all ingredients. Separate 5 large egg whites into a bowl, making sure no yolk is included. Slice the smoked turkey into bite-sized pieces if not pre-sliced.
   Tip: Use a clean bowl to separate egg whites to avoid yolk contamination, which can affect the texture.
2. Heat the Pan. Place a non-stick skillet over medium heat and add a small amount of cooking spray or a teaspoon of oil to prevent sticking.
   Tip: Heating the pan before adding egg whites helps them cook evenly and prevents sticking.
3. Cook Smoked Turkey. Add the sliced smoked turkey to the heated pan and sauté for about 2 minutes until warmed through and slightly browned.
   Tip: Stir occasionally to prevent the turkey from burning and to heat it evenly.
4. Scramble Egg Whites. Pour the egg whites into the pan with the turkey. Let them sit undisturbed for about 20 seconds, then gently stir with a spatula. Continue to cook and stir occasionally until the egg whites are fully cooked but still moist, about 2-3 minutes.
   Tip: Cook on medium heat to avoid rubbery eggs and remove from heat just before fully set, as they will continue cooking slightly from residual heat.
5. Warm the Corn Tortilla. While the eggs cook, warm the corn tortilla in a separate dry skillet over medium heat for about 30 seconds on each side until soft and pliable.
   Tip: Warming the tortilla separately keeps it from becoming soggy and enhances flavor.
6. Plate and Add Salsa. Transfer the scrambled egg whites and turkey onto a plate. Serve with the warmed corn tortilla on the side and spoon 2 tablespoons of salsa over the eggs or on the side for dipping.
   Tip: Add salsa last to keep it fresh and vibrant.

Pro tips

• Use a non-stick pan to make scrambling egg whites easier and reduce the need for added fats.
• For extra flavor, add a pinch of salt and pepper to the egg whites before cooking.