Keto Polish Egg White Skillet
How to Make It
Step 1
Heat the olive oil in a large skillet and pour in the egg white. Cook the whites over low heat, slowly stirring until scrambled. Go slowly so the egg stays in large pieces (they’ll be broken down into smaller pieces later). Once done, transfer the egg whites temporarily and return the skillet to your stove.
Step 2
Slice the kielbasy into ¼-inch thick slices and quarter the mushrooms. Line the bottom of the skillet with the sausage and arrange the mushrooms on top. Sprinkle all remaining seasonings over the mushrooms.
Step 3
Cook the skillet over medium heat. Wait about 3-4 minutes to stir and toss the skillet, giving the sausage time to turn golden brown on the edges. Gently stir until the sausage is all crispy and the mushrooms are al dente and dark brown.
Step 4
Turn the heat down to low. Return the egg whites to the skillet. Stir and break the whites up with the other ingredients as they heat back through. Serve when the whole skillet is warm.
Ingredients
- Olive Oil – 4 teaspoon
- Raw Egg, White – 4 large
- Kielbasa – 4 ounce
- Brown Mushrooms (Italian Or Crimini Mushrooms), Raw, High In Vitamin D – 4 ounce
- Salt – ⅛ teaspoon
- Black Pepper, Ground – ⅛ teaspoon
- Paprika – ⅛ teaspoon
- Parsley, Dried – 1 teaspoon