NUTRITION

SERVINGS

INGREDIENTS

2 slices Turkey Bacon (28g total)

2 Whole Eggs (100g)

2 Egg Whites (66g)

1 cup Raw Spinach (30g)

1/2 cup Low-Fat Cottage Cheese (113g)

1/2 cup Halved Cherry Tomatoes (75g)

PREPARATION

• 1

  Preheat a non-stick skillet over medium heat.

• 2

  Place the turkey bacon in the skillet and cook until crispy on both sides. Once done, transfer to a paper towel-lined plate to drain excess fat.

• 3

  In the same skillet, add the spinach and lightly sauté until wilted, about 1-2 minutes.

• 4

  In a bowl, whisk together the whole eggs and egg whites. Pour the mixture over the warmed spinach in the skillet.

• 5

  Cook the eggs to your desired consistency, stirring gently if making scrambled eggs.

• 6

  Transfer the cooked eggs and spinach into a bowl. Crumble the crispy turkey bacon over the top.

• 7

  Add a dollop of low-fat cottage cheese and scatter the halved cherry tomatoes for a burst of freshness.

• 8

  Season with salt and pepper to taste, and enjoy your balanced, protein-rich breakfast bowl.