NUTRITION

SERVINGS

INGREDIENTS

3 whole eggs

2 egg whites

2 slices turkey bacon

1/2 medium red bell pepper

1 cup spinach

5 cherry tomatoes

3 tbsp mixed fresh herbs

1 tsp olive oil

Salt & Pepper to taste

PREPARATION

• 1

  Crack the whole eggs and separate out the egg whites (or add extra egg whites if pre-separated) into a bowl. Whisk together until well-combined; season lightly with salt and pepper.

• 2

  Chop the red bell pepper into small diced pieces, halve the cherry tomatoes, and roughly chop the spinach if the leaves are large. Finely chop the fresh mixed herbs.

• 3

  In a non-stick skillet, heat the olive oil over medium heat. Add the turkey bacon slices and cook until they are crisp, then remove and chop into bite-sized pieces.

• 4

  Add the red bell pepper to the skillet and sauté for about 2 minutes until slightly softened. Then add the spinach and tomatoes, cooking for another 1-2 minutes.

• 5

  Pour in the egg mixture into the skillet with the vegetables. Allow the eggs to set slightly before gently stirring, creating soft curds.

• 6

  When the eggs are nearly cooked but still creamy, stir in the chopped turkey bacon and fresh herbs. Cook for an additional 1 minute just to meld the flavors.

• 7

  Remove from heat, adjust the seasoning with salt and pepper if necessary, and serve immediately for a fluffy, fresh, and herb-infused scramble.