Egg White Scramble with Chicken

Egg White Scramble with Chicken

This satisfying egg white scramble made with chicken is a great choice to start the day with plenty of protein—52 grams to be exact! It’s a great way to use leftover baked chicken breasts! Parmesan cheese and fresh basil leaves are an easy way to add lots of flavor without a lot of work. Don’t have basil? Try parsley, cilantro, chives, or even arugula instead.

Yields: 1 serving  Portion Fix Containers: 2½ Red, ½ Blue, 1 tsp.


  • Nonstick cooking spray
  • 4 large egg whites (¾ cup) (or 2 eggs)
  • 3 oz cooked chicken breast diced
  • 2 Tbsp grated Parmesan cheese (½ oz)
  • Sea salt and ground black pepper to taste (optional)
  • fresh basil leaves chopped (for garnish; optional)


  1. Heat medium nonstick skillet, lightly coated with spray, over medium-low heat.

  2. Add egg whites; cook, stirring constantly, for 3 to 4 minutes, or until almost set.
  3. Add chicken and cheese; cook until set.

  4. Garnish with basil if desired.

Nutritional Information (per serving):
Calories: 263
Total Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 83 mg
Sodium: 473 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugar: 1 g
Protein: 46 g